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Chicken and Broccoli Stir-Fry

To add spice to this savory but mild stir-fry, add crushed red pepper flakes or Szechwan chili sauce. Partially freezing chicken breasts before slicing makes slicing a breeze!

Yields:  4 Servings


  • 1/4 Cup Chicken Stock
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Dry Sherry
  • 1 Tablespoon Corn Starch
  • 4 Skinless, Boneless Chicken Breast Halves
  • Kosher Salt
  • Freshly Ground Pepper
  • 3 Tablespoons Seasme Oil
  • 1 Tablespoon Minced Fresh Ginger
  • 2 Cups Broccoli Florets
  • 1 Large Red Bell Pepper
  • 2 Teaspoons Minced Garlic
  • 4 Ounces Fresh Mushrooms
  • 3 Scallions
  • Whisk together stock, soy sauce, sherry and cornstarch until cornstarch dissolves.
  • Season chicken with salt and pepper. Heat oil in a wok or large skillet over high heat. Add ginger and stir about 30 seconds. Add chicken to skillet and stir-fry until white, about 2 minutes.
  • Add broccoli florets, bell pepper and garlic and stir-fry until vegetables are crisp-tender, about 3 minutes. Add mushrooms and scallions and stir-fry an additional minute.
  • Add chicken stock mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute.
  • Meal Solution Tip

  • Serve with hot white rice or rice sticks.
  • Lighten Up

  • Use a nonstick skillet and reduce the amount oil to 1 tablespoon.

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