I made this with chicken I had sauteed in advance and used a green bell pepper. It worked fine that way too. I really liked this.
Chicken and Broccoli Stir-Fry
Source: www.bhg.com
Course: Main Course
Total Time: 30 min
Serves: 4
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
- 1 tablespoons cooking oil
- 1 pound skinless, boneless chicken cut into bite-size pieces
- 2 cups rice
Directions
- For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
- 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.
- 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.
- 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, 5 cups total.
- Calories include 1/2 cup rice per serving.
Amount Per Serving
Calories: 323
Fat: 7 g
Cholesterol: 61 mg
Sodium: 958 mg
Sugar: 5 g
Carbohydrate: 36 g
Fiber: 4 g
Protein: 30 g
Calories: 323
Fat: 7 g
Cholesterol: 61 mg
Sodium: 958 mg
Sugar: 5 g
Carbohydrate: 36 g
Fiber: 4 g
Protein: 30 g
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