Chicken and Broccoli Stir-fry

Chicken and Broccoli Stir-fry

Serves 4

This quick and easy stirfry is a great choice for a weeknight meal.

  • 8 ounces whole wheat linguine
  • 3/4 cup low-sodium chicken broth
  • 3 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • 2 tablespoons expeller-pressed canola oil, divided
  • 1 pound boneless, skinless chicken tenderloins, cut into strips
  • 3 cloves garlic, minced
  • 2 teaspoons minced peeled fresh ginger
  • 3 cups small fresh broccoli florets (from about 1 large crown)
  • 1 carrot, peeled and cut into thin strips
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Cook linguine according to package instructions, drain and keep warm. 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 oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 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 carbohydrate (7g dietary fiber, 4g sugar), 33g protein
Special Diets: 

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.

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