Ready-to-use chicken breast tenders simplify this spicy treat!
Spicy Chicken with Broccoli
- Prep Time 25 min
- Total 50 min
- Servings 4
- Ingredients 12
Ingredients
- 1 package (15 ounces) chicken breast tenders (not breaded)
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 pound broccoli
- 3 tablespoons chili or vegetable oil
- 1 hot fresh green chili, cut into very thin slices
- 2 tablespoons brown bean sauce
- 2 teaspoons finely chopped garlic
- 1 teaspoon sugar
- 1 teaspoon finely chopped gingerroot
- 3 green onions, cut diagonally into 1-inch pieces
Instructions
-
Step1Mix chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
-
Step2Peel outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
-
Step3Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chili, brown bean sauce, garlic, sugar and gingerroot; stir-fry 10 seconds. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Add broccoli and onions; stir-fry about 1 minute or until broccoli is heated through.
Nutrition
225
Calories
14 g
Total Fat
26 g
Protein
9 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 225
- Calories from Fat
- 125
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Cholesterol
- 65 mg
- Sodium
- 470 mg
- Potassium
- 500 mg
- Total Carbohydrate
- 9 g
- Dietary Fiber
- 3 g
- Protein
- 26 g
% Daily Value*:
- Vitamin A
- 22%
- 22%
- Vitamin C
- 78%
- 78%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
2 Vegetable; 3 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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