Stir-Fried Chicken & Broccoli with Mango Chutney

Stir-Fried Chicken & Broccoli with Mango Chutney

1 Review
From: EatingWell Magazine, March/April 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 5 cups water
  • 8 ounces whole-wheat capellini
  • 1 tablespoon toasted (dark) sesame oil
  • ¼ cup low-sodium chicken broth
  • ¼ cup mango chutney
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons white vinegar
  • 2 large cloves garlic, finely grated
  • 2 teaspoons cornstarch
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons grapeseed oil, divided
  • 1 pound boneless, skinless chicken breasts, trimmed and sliced ( ½ inch)
  • 5 cups broccoli florets
  • 1 bunch scallions, whites cut into 1-inch pieces and greens sliced, divided


  • Prep

  • Ready In

  1. 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.
  2. Meanwhile, whisk broth, chutney, soy sauce, vinegar, garlic, cornstarch and crushed red pepper in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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 information

  • Serving size: 1¼ cups chicken & vegetables with 1 cup pasta
  • Per serving: 515 calories; 15 g fat(2 g sat); 8 g fiber; 62 g carbohydrates; 34 g protein; 80 mcg folate; 63 mg cholesterol; 13 g sugars; 9 g added sugars; 2,902 IU vitamin A; 87 mg vitamin C; 95 mg calcium; 4 mg iron; 747 mg sodium; 800 mg potassium
  • Nutrition Bonus: Vitamin C (145% daily value), Vitamin A (58% dv), Iron (22% dv), Folate (20% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1 vegetable, ½ other carbohydrate, 3 lean meat, 2 fat

Reviews 1

March 20, 2018
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By: Quia
My kids and I loved it. Yes, will definitely make this again!
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