Broccoli and Chicken Stir-Fried Rice

Broccoli and Chicken Stir-Fried Rice Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Chicken and rice dishes are common family meals. This one gives new life to leftover grilled chicken. Slightly browning the broccoli deepens the taste of the dish.

Worthy of a special occasion


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 23 %
Fat 8.7 g
Satfat 1 g
Monofat 3.8 g
Polyfat 2.2 g
Protein 27.4 g
Carbohydrate 38.4 g
Fiber 5.2 g
Cholesterol 49 mg
Iron 3.2 mg
Sodium 872 mg
Calcium 97 mg


1 1/2 tablespoons canola oil
8 cups broccoli florets (about 2 bunches)
2 cups vertically sliced onion (about 1)
1/2 cup fat-free, less-sodium chicken broth, divided
2 cups cooked long-grain rice
1 tablespoon minced garlic
2 teaspoons minced peeled fresh ginger
1/2 teaspoon crushed red pepper
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
1/4 teaspoon salt


Heat canola 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.

Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.

Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute. Stir in salt.


Lia Huber,

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note