RCI-MT.004.0166.001
Chicken Broccoli Stir-fry
Schezuan sauce adds heat to this Chinese favorite. Look for it near the soy sauce in grocery stores.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- ⅓ cup
- 1 tbsp
- Schezwan sauce1 tbsp
- 2 tsp
- 1 tbsp
- of boneless chicken breast1 lbcut into 1 inch cubes
- of frozen broccoli florets2 cups
- x 6-oz package of frozen snow peas1 unit
- 2 cups
- of cooked brown rice2 cups
- 1 tbsp
Method
1
Whisk together orange juice, low-sodium soy sauce, Schezwan sauce, and cornstarch in a small bowl until the cornstarch is fully dissolved, creating a smooth sauce base.
2
Heat canola oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
1 minutes
3
Add the cubed chicken breast to the hot oil and stir-fry, breaking up pieces as needed, until cooked through and lightly browned, approximately 6-8 minutes.
7 minutes
4
Add the frozen broccoli florets and snow peas to the wok and continue stir-frying for 3-4 minutes until the vegetables begin to soften.
4 minutes
5
Stir in the shredded cabbage and cook for another 2 minutes until just tender-crisp.
2 minutes
6
Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
2 minutes
7
Divide the cooked brown rice among four serving bowls and top each portion with the chicken-broccoli stir-fry mixture.
8
Garnish with sesame seeds if desired and serve immediately.