Stir-Fried Chicken And Broccoli With Sun-Dried Tomatoes
A vibrant stir-fry combining tender chicken, crunchy broccoli, and savory sun-dried tomatoes, infused with garlic and hot pepper sauce for a flavorful, quick meal suitable for any occasion.
Ingredients
Instructions
- In a wok, heat 1 1/2 tablespoons of olive oil over high heat until hot, swirling to coat the sides of the pan.
- Add the chicken and stir-fry until cooked through and juicy, about 3 minutes. Remove the chicken to a plate.
- In the same wok, add the remaining olive oil and sauté the garlic until fragrant.
- Add broccoli florets and cook until tender-crisp, about 3-4 minutes.
- Stir in chopped sun-dried tomatoes and hot pepper sauce, cooking for another minute.
- Return the cooked chicken to the wok and toss to combine everything evenly.
- Season with pepper and serve hot.
Tips & Substitutions
For a flavor boost, consider marinating the chicken in Lynn'S Teriyaki Marinade for 30 minutes before stir-frying. If you don't have sun-dried tomatoes, fresh tomatoes can work in a pinch, but they won't offer the same concentrated flavor. To increase the veggies, you can also add bell peppers or snap peas, making it a versatile dish.
Serving Suggestions
Serve this stir-fried chicken and broccoli over steamed rice or quinoa for a complete meal. It pairs beautifully with Stir Fried Peppers And Tomatoes for added color and flavor. You can also add a sprinkle of sesame seeds or chopped green onions on top for garnish and extra crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stir-fry in a skillet over medium heat, adding a splash of water or broth to prevent sticking, stirring frequently until heated through. This will help maintain the texture of the broccoli.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Chicken And Broccoli With Sun-Dried Tomatoes contains roughly 66 calories, with 4g protein, 10g carbohydrates, and 2g fat. It is an excellent source of vitamin C (141% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 981mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli, but be sure to thaw and drain it completely before adding it to the wok. Frozen broccoli tends to release more moisture, so adjust the cooking time accordingly to avoid overcooking.
What can I substitute for the hot pepper sauce?
If you prefer a milder dish, you can substitute the hot pepper sauce with a dash of soy sauce or omit it altogether. Alternatively, try using a small amount of chili flakes for a more subtle heat.
Is this recipe suitable for meal prep?
Absolutely! This stir-fry is great for meal prep. Just cook it as directed, let it cool, and portion it into containers. It reheats well, making it an ideal choice for quick lunches or dinners throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).