Broccoli and Chicken Stir-Fried Rice

Tonight, for dinner, I made Chicken Fried Rice with Broccoli. Now if you know me, I know you’re probably thinking:

“Broccoli! Again?”

What can I say? I’m trying to like it. And I’m getting pretty good it. This dish, another from Cooking Light, was easy to make, tasty, and healthy on top of it. As usual, I made some changes to the original, but I was happy with how it turned out. We had potstickers along with the fried rice, for a whole take-out at home scene–but much healthier.

One of the nicest things about this recipe is that it’s designed to use up leftover chicken. Gotta love those shortcuts!

Broccoli & Chicken Stir-Fried Rice
Adapted from Cooking Light Magazine; Makes 4 Servings


  • 1 1/2  tablespoons  sesame oil
  • 4  cups  broccoli florets (about 1 bunch)
  • 1 cup matchstick cut carrots
  • 3-4 green onions, sliced
  • 1/2  cup  fat-free, less-sodium chicken broth, divided
  • 2  cups  cooked brown rice
  • 1  tablespoon  minced garlic
  • 2  teaspoons  minced peeled fresh ginger
  • 1/2  teaspoon  crushed red pepper
  • 2  cooked chicken breast halves, thinly sliced
  • 2  tablespoons  low-sodium soy sauce
  • 2  tablespoons  hoisin sauce
  • 1  tablespoon  rice wine vinegar
  • 1  teaspoon  cornstarch
  • 1/4  teaspoon  salt


Heat sesame oil in a large nonstick skillet over medium-high heat. Add broccoli, carrots, and onions; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.

Place pan over medium-high heat. Add cooked rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.

Combine remaining 1/4 cup broth, soy sauce, hoisin sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute. Stir in salt.

Note: This was very good, I’m sure we’ll make this again. It basically turned out to be a cross between Chicken & Broccoli in Garlic Sauce and Chicken Fried Rice. As usual, I used Alton Brown’s Baked Brown Rice for the rice in this dish. As I said above, this recipe is great for using up leftover chicken, but I didn’t have any of that, so I used a storebought asian marinade on boneless skinless chicken breasts.

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5 Responses to “Broccoli and Chicken Stir-Fried Rice”

  1. Sarah

    You’ve officially changed my mind on what I’m making for supper tonight. I have broccoli to use up and I was already planning to make rice, so this should be wonderful.

  2. Teri

    Cool! Let me know how it turns out.

  3. Mom

    where did i go wrong

  4. Teri

    Nowhere, really. Most people WANT their children to eat vegetables, you know.

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