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Stir-Fry Chicken in Broccoli with Sweet Corn

Check out the Stir-Fry Chicken in Broccoli with Sweet Corn calories and how many carbs in Stir-Fry Chicken in Broccoli with Sweet Corn. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Main Dishes
 
Serving size: 1 bowl
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 492 (25% DV)
Fat: 12g (18% DV)
Carbohydrates: 60g (20% DV)
Protein: 37g (73% DV)
Tags: Feel free to add a dash of hot sauce
Ingredients:  Makes 2 servings (2 bowls)
1/2  cup
 
1/2  tablespoon
 
1-1/2  tablespoons
 
1-1/2  tablespoons
 
1-1/2 
 
1/4  cup
 
3/4  lb.
 
1  teaspoon
 
3/4  tablespoon
 
1  tablespoon
 
1/2  tablespoon
 
3/5  lb.
 
1  teaspoon
 
2  tablespoons
 
1/4  cup
 

Tip: Click on the ingredient links to learn the nutritional information for all the Stir-Fry Chicken in Broccoli with Sweet Corn ingredients. The serving size for any ingredient in Stir-Fry Chicken in Broccoli with Sweet Corn may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
1
Prepare diced chicken marinade by adding ginger, 1/2 tablespoon soy sauce, tomato paste and 1 teaspoons cornstarch to a bowl. Add the diced chicken and mix with spatula until well combined. Place in large bag and let stand for 30 minutes or overnight.

2
Steam rice add diced green onion.

3
Heat a large pan over medium-high heat. Add broccoli with 1/2 cup of water and stir-fry until water is absorbed (the water helps the broccoli cook faster and without burning). Sprinkle with oregano, and add sweet corn. Stir-fry until sweet corn and broccoli are mostly cooked through. Remove from pan and set aside.

4
Return pan to high heat. Add cooking oil and then chicken to heated oil. Spread chicken out into one layer if possible. Cook for 1 minute and then return broccoli and sweet corn to the pan; add garlic and stir carefully.

5
In a separate bowl, make the stir-fry sauce by adding 1 tablespoons soy sauce, apple vinegar, chicken broth and 1 tablespoon cornstarch.

6
Push all ingredients to the side, forming a donut in the middle of the pan. Give sauce a final stir and pour it into the hole. Let it sit until you see it darken in color and start to bubble a lot. When that happens, toss everything through.

7
Finish with a squeeze of lemon juice and then season to taste with pepper over 1/2 cup of steamed rice.
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