Stir Fried Chicken With Broccoli

Russ Myers


Baby corn are tender, miniature ears of corn that can be completely eaten, cob and all. They're also great in soups and salads.

pinch tips: How to Carve a Whole Chicken



4 / 6 servings


20 Min


10 Min




1 lb. Boneless skinless chicken tenders
2 Tbsp. Lemon juice
2 tsp. Grated lemon peel
1 tsp. Dried thyme leaves (crushed)
1/2 tsp. Salt
1/4 tsp. Ground white pepper
1 C. Chicken broth
1 Tbsp. Cornstarch
3 Tbsp. Vegetable oil (divided)
1 Tbsp. Butter
1 Can (4 oz.) Sliced, drained button mushrooms
1 Med. Red onion (peeled, sliced)
1 Can (15 oz.) Whole baby corn (cut into 1 inch pieces)
2 C. Frozen broccoli cuts
Hot cooked rice

Directions Step-By-Step

Rinse chicken and pat dry with paper towels. Cut each chicken tender in half. Combine lemon juice, lemon peel, thyme, salt, and pepper in a large bowl. Add chicken to lemon mixture; coat well. Marinate 10 minutes. Combine broth and cornstarch in a cup; stir until smooth. Set aside. Heat the wok over medium high heat until hot. Drizzle 1 tablespoon of oil into the wok. Add butter; swirl to coat bottom and heat until hot. Add mushrooms; stir fry 1 minute. Add onion; stir fry 2 minutes. Remove to a large bowl. Heat remaining 2 tablespoons of oil in the wok. Stir fry chicken in single layer 1 1/2 minutes or until chicken is well browned on all sides and no longer pink in the center. Remove to bowl with vegetable mixture. Add corn to the wok and stir fry about 1 minute. Stir cornstarch mixture until smooth; add to the wok and cook until sauce boils and thickens. Add chicken mixture and broccoli to the wok; stir fry until heated through. Serve over hot cooked rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom