Tuesday, October 5, 2010

Chicken stir-fry and rice

I adapted this recipe from my beef and broccoli recipe, but when I only had chicken on hand. WE LOVED this dish and will definitely make it like this on a regular basis!

chicken broccoli recipe 014-2

  • 3 TBSP cornstarch
  • 1 1/2 C Hot water
  • 2 chicken boullion cubes
  • 3 tablespoons soy sauce, reduced sodium
  • 8 oz. chicken breast, thinly sliced
  • 1/4 teaspoon ginger
  • 1 pound frozen cut broccoli (or fresh)
  • 1 C shredded carrots
  • 1 can water chestnuts
  • 1 red pepper, diced
  • 1 clove garlic, minced
  • 1/2 small onion diced
  • 1/2 tsp salt (more if desired)
  • 1 TBSP olive oil


In a small bowl, combine cornstarch, hot water, bullion, and soy sauce. Stir until sugar and cornstarch are dissolved.

In a large skillet or wok over high heat, cook and stir chicken 2 to 4 minutes, or until lightly browned. Add salt and onions and cook until translucent. Stir in broth mixture, ginger, garlic, and vegetables. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.


 Serves 7-8 one cup servings (depending on how many veggies you put in)

1 Cup of Chicken and veggie dish is 3 +points
1 Cup of Chicken and veggie dish served with 1/2 C brown rice is 6 +points