Chicken and Broccoli Stir Fry

Carol Perricone


This recipe came from a magazine ad from 1985. I had never made a stir fry before, and my husband was surprised when he came home from work. He loved it!

Now he just asks for "that chicken", and I know what he wants.

The page is totally shredded, but I still use it to cook the meal. Old habit, I guess. lol

pinch tips: How to Carve a Whole Chicken





20 Min


30 Min


Stove Top


5 Tbsp
vegetable oil , divided
5 tsp
soy sauce, divided
3 tsp
cornstarch, divided
whole boneless chicken breasts, cut into 1 inch pieces
1/2 c
chicken broth
1/2 tsp
ground ginger
1/2 tsp
dried red pepper flakes
small onion, cut into 1 inch pieces
1 clove
garlic, minced
1 bunch
broccoli, separated into florets
1 can(s)
sliced water chestnuts
1 c
hot cooked rice

Directions Step-By-Step

Gather ingredients. Mix 1 Tblsp. veg oil, 2 tsp. soy sauce, and 1 tsp. cornstarch in a small bowl. Add sliced chicken pieces, stir, and cover bowl. Refrigerate while you prepare rest of ingredients.
Meanwhile, mix chicken broth, ginger, remaining 3 tsps. soy sauce, and 2 tsp. cornstarch in a measuring cup. Set aside. Par boil broccoli for 5 minutes in saucepan, do not overcook. Drain and let cool. Set aside.
Heat 4 Tblsp. veg oil in large skillet. Stir fry refrigerated chicken mixture with dried red pepper flakes over medium high heat until no longer pink.
Remove chicken from skillet. Stir fry onion and garlic until tender. Add broccoli and water chestnuts to pan.
Add cooked chicken and reserved broth to pan. Cook stirring constantly, until sauce is thickened. Serve with cooked rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: For Kids