Chicken and Broccoli Stir-Fry

Dairy Free
Health score
34%
Chicken and Broccoli Stir-Fry
28 min.
4
249kcal

Suggestions


Are you looking for a quick and delicious meal that’s both satisfying and healthy? Look no further than this Chicken and Broccoli Stir-Fry! Ready in just 28 minutes, this dish is perfect for busy weeknights or a leisurely weekend lunch. With its vibrant colors and fresh ingredients, it’s not only a feast for the eyes but also a treat for your taste buds.

This stir-fry is packed with lean protein from boneless skinless chicken breast, complemented by a medley of crisp vegetables like broccoli, carrots, and bell peppers. The addition of fresh garlic and ginger adds a delightful depth of flavor, while the soy sauce and a hint of sugar create a perfect balance of savory and sweet. Plus, it’s dairy-free, making it suitable for a variety of dietary preferences.

What’s more, this recipe is incredibly versatile! You can easily swap in your favorite vegetables or adjust the seasoning to suit your taste. Serve it over hot cooked Chinese plain noodles for a complete meal that will leave you feeling satisfied without weighing you down. With a caloric breakdown that emphasizes protein and keeps fats in check, this Chicken and Broccoli Stir-Fry is a wholesome choice that doesn’t compromise on flavor. Dive into this delightful dish and enjoy a taste of homemade goodness!

Ingredients

  • cup baby carrots 
  • cups broccoli 
  • cup chicken broth (from 32-ounce carton)
  • teaspoons cornstarch 
  • ounces mushrooms fresh sliced
  •  garlic clove finely chopped
  • teaspoons ginger finely chopped
  • cup noodles plain hot chinese cooked
  • medium onion cut into thin wedges
  • 0.5 cup bell pepper diced red
  • pound chicken breast boneless skinless cut into 1-inch pieces
  • tablespoons soya sauce 
  • teaspoons sugar 

Equipment

  • frying pan

Directions

  1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
  2. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
  3. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  4. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  5. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
  6. Serve over noodles.

Nutrition Facts

Calories249kcal
Protein48.63%
Fat13.47%
Carbs37.9%

Properties

Glycemic Index
75.4
Glycemic Load
7.32
Inflammation Score
-10
Nutrition Score
28.644347771354%

Flavonoids

Luteolin
0.47mg
Isorhamnetin
1.38mg
Kaempferol
3.64mg
Myricetin
0.06mg
Quercetin
7.09mg

Nutrients percent of daily need

Calories:248.54kcal
12.43%
Fat:3.73g
5.74%
Saturated Fat:0.8g
4.99%
Carbohydrates:23.6g
7.87%
Net Carbohydrates:19.76g
7.18%
Sugar:7.32g
8.13%
Cholesterol:73.75mg
24.58%
Sodium:1146.79mg
49.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.28g
60.56%
Vitamin A:5305.95IU
106.12%
Vitamin C:68.28mg
82.76%
Vitamin B3:14.07mg
70.33%
Selenium:48.17µg
68.81%
Vitamin B6:1.13mg
56.54%
Vitamin K:49.16µg
46.82%
Phosphorus:346.94mg
34.69%
Vitamin B5:2.51mg
25.07%
Potassium:843.87mg
24.11%
Manganese:0.44mg
22.05%
Vitamin B2:0.35mg
20.5%
Folate:62.94µg
15.74%
Fiber:3.84g
15.36%
Magnesium:60.93mg
15.23%
Vitamin B1:0.18mg
12.18%
Copper:0.23mg
11.47%
Iron:2.05mg
11.36%
Zinc:1.37mg
9.11%
Vitamin E:0.91mg
6.04%
Calcium:54.88mg
5.49%
Vitamin B12:0.25µg
4.12%
Vitamin D:0.16µg
1.04%