Fresh vegetables are quickly cooked then tossed with store-bought glaze and rotisserie chicken strips for a colorful 20-minute dish.
Garlic Chicken and Broccoli Stir-Fry
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 9
Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic, peeled, sliced (about 2 tablespoons)
- 4 cups fresh broccoli florets (about 1 lb)
- 1/2 cup ready-to-eat baby-cut carrots, cut in half lengthwise
- 1 can (8 oz) sliced water chestnuts, drained
- 1/4 cup water
- 1/2 cup teriyaki baste and glaze (from 12-oz bottle)
- 2 cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
- Hot cooked rice, if desired
Instructions
-
Step1In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn’t burn, until golden brown.
-
Step2Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
-
Step3Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.
Nutrition
310
Calories
12g
Total Fat
25g
Protein
26g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 1170mg
- 49%
- Potassium
- 460mg
- 13%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 11g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 40%
- 40%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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