Chicken and Broccoli Stir-fry
Serves 4
Time 15 min
This quick and easy stirfry is a great choice for a weeknight meal.
Special Diets:
Ingredients
- 8 ounces whole wheat linguine
- 3/4 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon crushed red chile flakes
- 2 teaspoons cornstarch
- 2 tablespoons canola oil, divided
- 1 pound boneless, skinless chicken tenderloins, cut into strips
- 3 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 3 cups small fresh broccoli florets (from about 1 large crown)
- 1 carrot, cut into thin strips
Method
Bring a large pot of salted water to a boil over high heat.
Add pasta and cook until tender, about 8 minutes.
Drain and set aside.
Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl.
Heat a wok or heavy skillet over high heat.
When very hot, add 1 tablespoon of the oil.
Add chicken and stir-fry until lightly browned, about 2 minutes.
Remove from wok and set aside.
Add remaining 1 tablespoon oil, garlic and ginger; stir-fry until fragrant, about 30 seconds.
Add broccoli and carrot; stir-fry 2 minutes.
Add soy mixture and chicken, stir well, and cover.
Lower heat to medium and simmer until vegetables are tender, about 3 minutes.
Toss with linguine and serve.
Nutritional Info:
Per serving: 440 calories (100 from fat), 11g total fat, 1.5g saturated fat, 65mg cholesterol, 1090mg sodium, 51g carbohydrates (7g dietary fiber, 4g sugar), 33g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 8 ounces whole wheat linguine
- 3/4 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon crushed red chile flakes
- 2 teaspoons cornstarch
- 2 tablespoons canola oil, divided
- 1 pound boneless, skinless chicken tenderloins, cut into strips
- 3 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 3 cups small fresh broccoli florets (from about 1 large crown)
- 1 carrot, cut into thin strips