Chicken and Broccoli Stir Fry

Prep Time: 20 minutes

Cook Time: 25 minutes

Yields: 4 servings

Description Edit

My true favorite is beef and broccoli, but chicken is easier to digest. I like to add a little szechaun sauce to spice things up.

Ingredients Edit

  • 1/3 cup orange juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Szechuan sauce
  • 2 teaspoon cornstarch
  • 1 tablespoon canola oil
  • 1 pound boneless chicken breast, cut into 1 inch cubes
  • 2 cups frozen broccoli florets
  • (1) 6 oz. package frozen snow peas
  • 2 cups shredded cabbage
  • 2 cups of cooked brown rice
  • 1 tablespoon sesame seeds (optional)

Directions Edit

1. In a small bowl, mix cornstarch, orange juice, soy sauce, and Szechuan sauce. Set aside.

2. Heat oil in a wok and add chicken. Sauté for 5-7 minutes or until meat is golden brown. (Vegetarians may feel like experimenting with Quorn Meat Free Chicken Pieces or other meat substitute. I haven't tried this. Meat substitute may need a shorter cooking time than real chicken so consider putting the other ingredients in earlier.)

3. Add cabbage, broccoli, snow peas and sauce mixture. Cook for 5 - 6 minutes or until vegetables are thoroughly heated and fork tender.

4. Remove stir fry from wok and serve over brown rice. Sprinkle with sesame seeds.

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