Chicken and Broccoli Stirfry

It’s great to be home. And it’s great to be back in the kitchen.

The first half of the day, I wandered around the kitchen…feeling lost.  Lost in my own kitchen!

But once dinner time rolled around, I was fully re-acquainted and ready to cook!

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Chicken and Broccoli Stirfry

Yield – 4 servings

Preparation Time – 15 minutes (+30 min for marinade)

Cooking Time – 20-25 minutes

Ingredients

  • 3 chicken breasts, cubed ($2.87)
  • 3 Tbsp canola oil ($.15)
  • 1/4 cup soy sauce ($.40)
  • 1 head broccoli ($.38)
  • 1 small white onion ($.30)
  • 3 garlic cloves ($.15)
  • 4 cubanelle peppers, seeded and diced (from the garden)
  • 1 tsp crushed red pepper (optional)
  • Salt and pepper
  • 1 cup rice ($.20)
  • 1 large apple, sliced ($.50)

Directions

1. Cube chicken and toss with oil and soy sauce, plus salt and pepper, in the wok/skillet you plan to use. (I usually marinate in a separate bowl…but tonight I used the skillet because we are on a “dishes reduction plan” because the dishwasher needs a new filter…which will happen on Monday!) Marinate for at least 30 minutes. In the meantime, prep the rest of dinner. If you plan to marinate longer than 30 minutes, put in the fridge!

2. Peel onion, garlic and thaw the peppers.

3. Cut the florets off the broccoli head and cut the onion and peppers into quarter size pieces.

4. Turn on the burner “full blast” and get the skillet screaming hot with the chicken and marinade inside. Toss the chicken often. Once the chicken has begun to cook, add the vegetables in with the chicken and toss around. Add the crushed garlic too.

5. Cook in the screaming hot skillet. Toss. Toss.

6. Toss. Until all the chicken has cooked through.

7. While the stir-fry is “stir-frying,” cook the rice as directed on package.

8. Serve Chicken and Broccoli Stir-fry. We ate this with some apple slices!

I think this would be awesome if you substituted the soy sauce with teriyaki sauce!

Cost $4.95

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Comments

  1. Jackie Bentley says

    This Chicken and Broccoli Stirgry looks sooo good!!

    I do have a question….I wanted to know if your cookbook has a guide to stocking your pantry. I need some help with this….there are times when things are really tight money wise…I would love to be able to just pull stuff from freezer and shelves together to make a meal, I am not all sure what all to have on hand.

    Thank you,

    Jackie Bentley

  2. says

    This was the recipe I was looking for last night :) I had broccoli and chicken and needed a good recipe. I am sure I will have broccoli and chicken again!
    Thanks!

  3. says

    ps… I just bought an 8oz bag of serrano peppers on markdown today (.81) and I too froze them for any mexican foods I make later on (which have been often lately!).

  4. says

    Mouth watering! What beautiful pictures as well! Thank you for posting this recipe. I don’t often buy chicken breasts due to the expense….but a local natural foods store had an amazing sale on them this week so I stocked up!

    My local Grocery Outlet often has “close-out” produce and whenver they have bags of peppers there (usually like 4 for $0.69!) I grab a bunch, even if they’re sort of “soft” and just slice them and freeze them….they work out great for soups and stir-fries!

    Thanks for all the great work you’re doing!

    Carrie

  5. says

    this sounds great! I’m pretty sure I’ll be adding it to the plan this week if I can get some cheap chicken breasts. Although I have shredded chicken in the freezer. That could work too.

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