Sesame Broccoli Chicken Stir-Fry
Hot, cooked, short-grain white or brown rice is all you need to add to the menu to get this fast dinner on the table. A simple salad of sliced cucumbers dressed with seasoned rice vinegar or a plate of sliced ripe mango or orange wedges would be nice, too.
2 tablespoons canola oil
1 small onion, cut into wedges
2-1/2 cup fresh broccoli florets
1 medium red bell pepper, cut into strips
3 cloves garlic, finely chopped
2 to 3 (1 pound) Gold’n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch strips
1/3 cup bottled stir-fry sauce
1 tablespoon grated fresh gingerroot or ½ teaspoon ground ginger
1/4 cup sesame seeds, toasted
Heat 1 tablespoon oil in large skillet or wok over high heat. Add onion; cook and stir 1 minute. Add broccoli and bell pepper; cook and stir about 3 minutes or until crisp-tender. Remove from skillet.
Add remaining 1 tablespoon oil to skillet. Add garlic; cook and stir 30 seconds. Add chicken; cook and stir 3 to 5 minutes or until no longer pink. Push chicken to one side of skillet. Add stir-fry sauce and ginger to center of skillet. Cook and stir until bubbly.
Return vegetables to skillet. Cook and stir about 1 minute longer or until chicken-vegetable mixture is coated and heated through. Serve hot, sprinkled with sesame seeds.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings4
-
- PER SERVING
-
Calories285
-
Calories from Fat38%
-
Total Fat12g
-
Saturated Fat2g
-
Total Carbohydrate18g
-
Protein31g
-
Sugars10g
-
Cholesterol70mg
-
Dietary Fiber4g
-
Sodium290mg
-
- DAILY VALUE
-
Vitamin A36%
-
Vitamin C133%
-
Calcium6%
-
Iron11%
-
- DIETARY EXCHANGES
-
Other Carbohydrates1
-
Fat1
-
Vegetable1
-
Lean Protein4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-