Broccoli and Chicken Stir-Fried Rice
30 mins (prep 15, cooking 15)
15 ingredients
4 servings
This is adapted from Cooking Light, July 2007. I really think it is one of my favorite stir-fry recipes out there, It is also very flexible...I'm sure you could sub in other veggies for some of the broccoli, like water chestnuts or carrots or mushrooms. Let your imagination run wild :). The original recipe calls for 2 T reduced-sodium soy sauce plus 1/4 t table salt stirred in at the end, but I think it is salty enough as written here.

Categories:  chicken , <-30-mins , easy , 3-steps-or-less , poultry , main-dish , meat , time-to-make , asian ,
Share on Newzsocial



Serving Size (143.88 g)
Servings 4
Amount per Serving
Calories 96.56 Calories from Fat 34.74
% Daily Value *
Total Fat 3.86g 23.72%
Saturated Fat 0.57g 11.33%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 181.85mg 30.31%
Total Carbohydrate 14.22g 18.96%
Dietary Fiber 2.14 g 34.25%
Sugars 5.31 g %
Protein 1.99g 15.93%
Vitamin A 2.7IU% Vitamin C 9.98mg%
Calcium 35.26mg% Iron 0.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
broccoli florets, reduced-sodium chicken broth, cooked brown rice, crushed red pepper flakes, cooked chicken breasts, oyster sauce