Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry
Chicken and Broccoli Stir-Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup water

  • 2

    tablespoons soy sauce

  • 2

    tablespoons hoisin sauce

  • 2

    teaspoons cornstarch

  • 1

    teaspoon grated fresh ginger

  • 1

    teaspoon toasted sesame oil

  • 1

    pound broccoli

  • 1

    yellow sweet pepper

  • 2

    tablespoons cooking oil

  • 12

    ounces skinless, boneless chicken, cut into bite-size pieces

  • 2

    cups chow mein noodles or hot cooked rice

Directions

For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside. 2 Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips. 3 In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside. 4 Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce. Makes 4 servings.

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