Chicken and Broccoli Stir-Fry
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Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry

with Green Onion Rice

Forget takeout because you can make drool-worthy Chinese-Canadian food from scratch! You'll caramelize chunks of chicken with a good sear, then toss them in a sweet and savoury plum sauce for a glossy finish! Tonight's accompaniments are classics: rice and broccoli.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

310 g

Chicken Breast, Diced

¾ cup

Parboiled Rice

2 unit(s)

Green Onion

¼ cup

Plum Sauce

(May contain Wheat, Crustaceans, Egg, Milk, Mustard, Sesame, Soy, Sulphites)

2 tbsp

Soy Sauce

(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)

2 tbsp

Ginger-Garlic Puree

(Contains Soy May contain Milk, Soy, Sulphites)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

227 g


Not included in your delivery

0.38 tsp


1 tbsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat25 g
Saturated Fat4.5 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber4 g
Protein42 g
Cholesterol115 mg
Sodium1140 mg
Trans Fat0 g
Potassium1350 mg
Calcium75 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Medium Bowl
Measuring Spoons
Large Non-Stick Pan


Cook rice and start prep
  • Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • While water comes to a boil, thinly slice green onions.
  • Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Marinate chicken
  • Meanwhile, pat chicken dry with paper towels.
  • Add chicken, half the cornstarch and 1/2 tbsp soy sauce (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.
Steam broccoli
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, cut broccoli into bite-sized pieces.
  • When the pan is hot, add broccoli and 2 tbsp water (dbl for 4 ppl). Season with a pinch of salt. Cover and steam until water evaporates, 1-2 min.
  • Transfer broccoli to a plate.
  • Carefully wipe the pan clean.
Cook chicken and make sauce
  • Return the pan to medium.
  • When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 5-6 min.**
  • Meanwhile, combine plum sauce, remaining soy sauce, remaining cornstarch, half the ginger-garlic puree and 3 tbsp water (dbl for 4 ppl) in the medium bowl used for the chicken (from step 2).
Finish chicken and broccoli
  • Add broccoli and sauce mixture to the pan with chicken. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Finish and serve
  • Add half the green onions to the pot with rice. Fluff rice with a fork.
  • Divide rice between plates. Top rice with chicken and broccoli.
  • Sprinkle remaining green onions over top.
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