Garlic Chicken and Broccoli Stir-Fry

Fresh vegetables are quickly cooked then tossed with store-bought glaze and rotisserie chicken strips for a colorful 20-minute dish.

  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 4

Ingredients

2
tablespoons vegetable oil
4
cloves garlic, peeled, sliced (about 2 tablespoons)
4
cups fresh broccoli florets (about 1 lb)
1/2
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
can (8 oz) sliced water chestnuts, drained
1/4
cup water
1/2
cup teriyaki baste and glaze (from 12-oz bottle)
2
cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
Hot cooked rice, if desired
  • 1 In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn’t burn, until golden brown.
  • 2 Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
  • 3 Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    310
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    1170mg
    1170%;
    Total Carbohydrate
    26g
    26%
    (Dietary Fiber
    5g
    5%
      Sugars
    11g
    11%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    40%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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