Chicken Stir Fry with Broccoli

One of my friends on my Facebook page last week mentioned that she had made chicken stir fry with broccoli, but she didn’t like it because it was too salty. So, I told her I would make it this week and do a post on it. I can’t guarantee this is that much less salty though, but I tried!

I think one of the issues is what soy sauce you use. They are not all the same! I know they make a low sodium version, but I’ve never been a fan of low sodium products and prefer to cut salt in other ways ( tasting food before salting it, not adding much when cooking, etc). I generally use Kikkoman soy sauce.

I hope you’ll try this chicken stir fry recipe and let me know what you think of it!

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Chicken Stir Fry with Broccoli

This chicken stir fry is a quick and easy dinner. You can make it healthier than it already is by using low sodium soy sauce.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main

Cuisine: Asian

Servings: 4

Calories: 413kcal

Author: Bernadette

Ingredients

• 1 pound chicken breast sliced very thin
• 3 cups cut broccoli
• 2 cloves garlic
• 1 cup chicken stock or broth
• 5-6 tablespoons Kikkoman Stir Fry Sauce
• 1 tablespoon Kikkoman Soy Sauce
• 1 tablespoon green onions
• 1 teaspoon green onions sliced thin
• 1 tablespoon canola or sesame oil
• Rice prepare according to package directions

Instructions

• Slice the chicken breast into thin strips, like this.
• Chop the broccoli into medium to small florets.
• In a wok or large frying pan, saute the broccoli and garlic in the chicken stock over high heat until broccoli is just beginning to soften, about 5 minutes.
• Remove broccoli, garlic and stock to a large bowl and set aside. Reduce heat to medium and add oil ( I would have preferred sesame oil, but I was out so I used canola). Add chicken and cook, stirring often, until chicken is no longer pink.
• Add broccoli mixture back into the pan and add stir fry sauce, soy sauce, sesame seeds, and green onions. Allow to come to a boil, reduce heat and simmer for about 5 minutes or until the sauce reduces slightly and is absorbed slightly by the chicken.
• Serve over cooked rice ( I used brown).

Nutrition

Calories: 413kcal | Carbohydrates: 53g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 966mg | Potassium: 685mg | Fiber: 1g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 63mg | Calcium: 55mg | Iron: 4.5mg

It was still somewhat salty but I’ve never really had a Chinese chicken stir fry that wasn’t. If you would really prefer less salt, use low sodium stir fry sauce and soy sauce.

What do you think?