Ingredients
5
5 servings
- •5.5 cups broccoli florets
- •1 carrot, thinly sliced
- •2 teaspoons water
- •1 teaspoon cornstarch
- •1 teaspoon chicken bouillon granules, or to taste
- •salt to taste
- •2 tablespoons peanut oil
Instructions
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
- Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
- Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
- Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Nutritional Facts
Per 5 servings
- Calories: 90
- Carbohydrate: 8g
- Fat: 6g
- Fiber: 3g
- Protein: 3g
- Sugar: 2g
Related Recipes
Broccoli and Rice Stir Fry
Stir-Fry Chicken and Broccoli
Stir-Fried Vegetables
Chicken & Veggie Stir-Fry
Pan-fried Broccoli
Savory Vegetable Stir-Fry
Steamed Broccoli and Carrots with Lemon
One-Pan Chicken And Broccoli Stir-Fry
Chicken and Broccoli Stir-Fry
Broccoli and Chicken Stir-Fry
Sarah's Easy Vegetable Stir-Fry
