I found this recipe on allrecipes.com years ago and have since adapted it to suit our tastes. The thing I love about it is that it is so versatile. You can use whatever veggies you like and have on hand and we have made it with beef, chicken, and pork and it always turns out so yummy. Also, there have been times when we don't have enough soy sauce, so we'll use teriyaki or hoisin sauce for the remainder and it's still delicious!
Those who know me know I LOVE Asian food and could eat it each and every day and never get sick of it. I especially love stir fries, as they combine meat with a variety of crunchy, fresh veggies with yummy, sweet, and spicy sauces. To cook a good stir fry, the mandatory kitchen tool is an electric wok. It is so incredibly handy and we use it when we make curry, fried rice, or stir fries.
Here it is. My favorite stir fry recipe, guaranteed to be the only one you'll ever need! For an extra sweet and spicy kick, drizzle each serving with sweet chili sauce.
Chicken and Broccoli Stir Fry (4 servings)
- 1 tsp. chicken bouillon granules
- 1 cup boiling water
- 2 tbsp. cornstarch
- 1/3 cup soy sauce
- 1 lb. boneless, skinless chicken breasts, cut into strips
- 1 garlic clove, minced
- 1 tsp. ground ginger
- 1/4 tsp. black pepper
- 2 tbsp. vegetable oil, divided
- 1/2 green bell pepper, diced
- 1 1/2 cups broccoli, cut up
- 1/2 cup mushrooms, sliced
- 1/2 cup onion, diced
- Dissolve bouillon in water. Combine cornstarch and soy sauce until smooth; add to bouillon and set aside.
- Toss chicken with garlic, ginger, and pepper.
- In large skillet or wok over medium-high heat, stir-fry chicken in 1 tbsp. oil until cooked thoroughly; remove and keep warm.
- Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to skillet; bring to a boil. Cook and stir for 2 minutes until thickened. Return chicken to pan and heat through. Serve with rice.
Weight Watchers PointsPlus points (1 cup stir fry w/1 cup white rice): 8
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