Chicken and Broccoli Stir-Fry


2 boneless, skinless chicken breast halves
1 1/2 tsp peanut oil
1 Tbsp finely chopped shallots
1/4 cup dry white wine
1 1/2 cup broccoli florets
3/4 cup low-sodium, nonfat chicken broth, divided use
1 tsp cornstarch
2 tsp low-sodium soy sauce
1/4 cup sliced water chestnuts, well rinsed if canned
1/8 tsp crushed hot pepper flakes, optional
1 1/2 cup cooked long grain white or brown rice


Trim all visible fat off chicken and cut into 1-inch cubes. Heat wok or nonstick skillet; add peanut oil and heat until rippling but not smoking. Stir in chicken and cook 30 seconds to 1 minute, or until little pink is visible. Stir in chopped shallots and add white wine. Stir-fry until chicken is no longer pink and shallots begin to soften, about 30 seconds. Stir in broccoli florets and half the chicken broth and stir-fry about 90 seconds or until broccoli begins to turn bright green. Stir cornstarch and soy sauce into remaining chicken broth; add to wok. Stir in water chestnuts and hot pepper flakes, if desired. Stir-fry until sauce is bubbling and slightly thickened and broccoli is tender but still crisp and bright green. Serve immediately over cooked rice. Makes 2 servings.

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