Spicy Chicken and Broccoli Stir-Fry

6 PointsPlus per serving. To soak up the spicy sauce, you can serve the stir-fry with brown rice (2/3c rice will increase pointsplus value by 3).

Yield: 4 servings ( Serving Size: 2 cups )
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  • 1/2 cup(s) reduced sodium chicken broth
  • 2 tablespoon(s) dry sherry
  • 1 tablespoon(s) cornstarch
  • 1 1/2 teaspoon(s) chili-garlic sauce
  • 4 teaspoon(s) canola oil
  • 1 pound(s) chicken cut into 1/4 in slices
  • 4 cup(s) broccoli florets
  • 2 small red or yellow bell peppers thinly sliced
  • 4 scallions cut into 1/2 in pieces
  • 2 clove(s) garlic minced
  • 1/4 cup(s) cilantro chopped
  • 1 tablespoon(s) reduced sodium soy sauce


  1. 1. Whisk together broth, sherry, soy sauce, cornstarch, and chili-garlic sauce in a small bowl until smooth. Set aside.
  2. 2. Heat large heavy skillet or wok over medium-high heat until a drop of water sizzles in pan. Add 2 teaspoons of oil and swirl pan to coat. Add chicken and cook, stirring often, until chicken is cooked through, about 4 minutes. Transfer to a plate.
  3. 3. Add remaining 2 teaspoons oil to skillet. Add broccoli, bell peppers, and scallions and stir-fry until vegetables are crisp-tender, 3-5 minutes. Add garlic and stir-fry until fragrant, 30 seconds.
  4. 4, Add chicken and cornstarch mixture; cook, stirring constantly, until mixture comes to a boil and sauce thickens, about 1 minutes. Stir in cilantro and serve immediately.
March 2012

This recipe is a personal recipe added by simpsj4 and has not been tested or endorsed by MyRecipes.

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