Resist the urge to make this stir-fry chicken recipe in a skillet instead of a wok, which will hold all your ingredients better. Buy a carbon-steel wok at an Asian market (or online) for around $30 and you'll have it forever. Make one stir-fry and you'll wonder how you survived without it.

Breana Killeen
Source: EatingWell Magazine, March/April 2018


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a large pot. Add pasta and cook, stirring often, until just tender, 2 to 3 minutes. Drain. Toss with sesame oil.

  • Meanwhile, whisk broth, chutney, soy sauce, vinegar, garlic, cornstarch and crushed red pepper in a small bowl. Set aside.

  • Heat 1 tablespoon grapeseed oil in a 14-inch flat-bottom carbon-steel wok over high heat until hot but not smoking. Add chicken and cook, stirring often, until just cooked through, 5 to 6 minutes. Transfer to a plate.

  • Reduce heat to medium, add the remaining 1 tablespoon oil, broccoli and scallion whites to the wok; cook, stirring, until just tender, 2 to 3 minutes.

  • Return the chicken to the wok. Make a well in the center of the ingredients and add the reserved sauce. Cook, stirring and combining it with the chicken and vegetables, until the sauce is thickened, about 2 minutes. Serve over the pasta. Garnish with scallion greens.

Nutrition Facts

515 calories; protein 33.9g 68% DV; carbohydrates 62.3g 20% DV; exchange other carbs 4; dietary fiber 7.8g 31% DV; sugars 13.4g; fat 14.8g 23% DV; saturated fat 2g 10% DV; cholesterol 62.7mg 21% DV; vitamin a iu 2902.4IU 58% DV; vitamin c 87.4mg 146% DV; folate 80.4mcg 20% DV; calcium 95.2mg 10% DV; iron 4mg 22% DV; magnesium 52.7mg 19% DV; potassium 799.8mg 22% DV; sodium 746.9mg 30% DV; added sugar 9g.

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Rating: 4 stars
My kids and I loved it. Yes will definitely make this again! Read More