Broccoli and Chicken Stir-Fried Rice

READY IN: 30mins
Recipe by smellyvegetarian

This is adapted from Cooking Light, July 2007. I really think it is one of my favorite stir-fry recipes out there, It is also very flexible...I'm sure you could sub in other veggies for some of the broccoli, like water chestnuts or carrots or mushrooms. Let your imagination run wild :). The original recipe calls for 2 T reduced-sodium soy sauce plus 1/4 t table salt stirred in at the end, but I think it is salty enough as written here.

Top Review by Jubes

* Reviewed for ZWT6 Whine and Cheese Gang * Very easy stir-fry. Used some marinated chicken from recipe#305883, along with all gluten-free ingredients- broth and sauces. Braggs is also gluten-free. I also used ready cooked brown rice. I think next time for this dish, I would cut back on the garlic, ginger and chilli and perhaps hold back some of the liquid. Overall a good rice dish that could easily be served as a main or as part of a banquet style dinner. I'm sure for vegetarians that you could easily sub in tofu for the chicken or just leave out the protein altogether. Photos being posted also

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
  2. Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
  3. Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.

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