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Chicken and Broccoli Stir-fry

Serves 4
Time 15 min
This quick and easy stirfry is a great choice for a weeknight meal.
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.

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.
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  • 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