This Stir-Fried Chicken & Broccoli is a perfect weeknight dinner that balances savory, salty, and fresh flavors. Tender bite-sized chicken pieces are quickly seared to lock in moisture, then tossed with crisp-tender broccoli and sweet green onions. The dish is brought together with a light, velvety sauce thickened with cornstarch and enriched with grated Parmesan cheese. It offers a unique twist on traditional stir-fries by incorporating a touch of Italian flair with the cheese and whole wheat croutons for added crunch. Simple to prepare with pantry staples, this recipe delivers a hearty, protein-packed meal that is both comforting and satisfying. Serve it over rice or noodles for a complete family-friendly meal.
Stir-Fried Chicken & Broccoli
Description
This Stir-Fried Chicken & Broccoli is a perfect weeknight dinner that balances savory, salty, and fresh flavors. Tender bite-sized chicken pieces are quickly seared to lock in moisture, then tossed with crisp-tender broccoli and sweet green onions. The dish is brought together with a light, velvety sauce thickened with cornstarch and enriched with grated Parmesan cheese. It offers a unique twist on traditional stir-fries by incorporating a touch of Italian flair with the cheese and whole wheat croutons for added crunch. Simple to prepare with pantry staples, this recipe delivers a hearty, protein-packed meal that is both comforting and satisfying. Serve it over rice or noodles for a complete family-friendly meal.Ingredients
Directions
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Chop the chicken into bite-sized pieces.
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Sprinkle the chicken with ground ginger and pepper.
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Heat peanut oil in a large frying pan or wok over high heat.
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Add the chicken to the hot pan and stir-fry for 3 minutes or until browned.
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Push the chicken to the side of the pan and add the sliced broccoli and green onions.
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Stir-fry the vegetables for 3 minutes until crisp-tender.
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Mix 3/4 cup of chicken broth with salt and sugar, then stir this mixture into the pan.
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Reduce heat to medium-high, cover the pan, and cook for 2 minutes.
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In a small bowl, whisk the remaining 2 tablespoons of chicken broth with cornstarch until smooth.
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Pour the cornstarch mixture into the pan and stir continuously for 1 minute until the sauce thickens.
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Remove from heat and stir in the grated Parmesan cheese.
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Sprinkle with whole wheat croutons before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the wok or pan is very hot before adding the oil to achieve a good sear on the chicken.
You can substitute chicken thighs or breasts for the broiler-fryer chicken; adjust cooking time slightly if using pre-cooked or thinner cuts.
If you do not have whole wheat croutons, you can make your own by toasting cubed whole wheat bread in the oven until crisp.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the chicken from becoming tough.
