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Broccoli and Chicken Stir-Fry

This comforting noodle dish is on the table before you can even pick up the phone to order take-out.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
462 calories per serving


> 1 (9 oz) pkg Chinese-style noodles
> 3 heads baby bok choy
> 1 lb boneless skinless chicken thigh
> 1 tbsp sesame oil
> 1 (12 oz) pkg broccoli florets
> 1 yellow bell pepper
> 1 (2 inch) piece ginger
> 1/4 cup hoisin sauce
> 2 tbsp minced garlic
> Hot sauce (optional)


Cook the noodles according to package directions. Halve and thinly slice each head of bok choy. Slice the chicken thighs. Season chicken with salt (in moderation).
In a large nonstick skillet, heat oil on medium-high. Add chicken and cook 2 min., stirring often. Add the broccoli and cover. Cook 4 min., until broccoli is almost tender.
Meanwhile, remove the stem and seeds from the pepper, then thinly slice. Peel and grate ginger. Increase heat to high. To the skillet, add the peppers, bok choy, hoisin sauce, garlic, ginger, and 2 tbsp water. Season with salt (in moderation) and pepper. Cook 4 min., until chicken is cooked, stirring often.
Drain the noodles and add to the skillet. Toss until well combined. Serve with hot sauce, if desired.


Can’t find Chinese-style noodles? Just sub with thick spaghetti.

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