Grilled Chicken Broccoli Stir-Fry

Grilled Chicken Broccoli Stir-Fry
    25 mins
Ratings

A new year oftentimes means new eating habits, but your busy schedule might have you reaching for the takeout menu. Stop dialing and put down the phone—you don’t have to order out! My Grilled Chicken Broccoli Stir-Fry locks in all of your favorite takeout flavors and cooks faster than it takes for delivery.

By grilling the chicken, we make sure these tasty bites are a lighter option than their deep-fried cousins. Stir-fry doesn’t have to be intimidating, nor do you necessarily need a wok. A typical grill brings this quicker-than-takeout dish to life.

Americans have developed a love for “Chinese junk food,” so we decided to lighten up this dish. Grilled food not only has a delicious, smoky taste, but it also cuts back on the amount of oil used throughout the dish. We used a very small amount of olive oil in our recipe for this very reason.

So foodies, I suggest you stay in, kick your feet up, and relax. You can have a yummy meal on the table that’s delicious and better for you.

Cook’s Note: When it comes to stir frying, the heat has to be high. And, since there’s very little actual cooking time, it’s crucial to have all your ingredients assembled beforehand. Keep everything separated in bowls based on how much time they need to be in your wok. Chopping your onions, meat, and peppers into similar size pieces will ensure a more uniform cooking time. We’ve also found you a few more stir-frying tips to make your first time a breeze.

Try substituting brown rice for white rice. This small change can make the recipe an even smarter alternative.

Little chilly to be grilling outside? Not to worry! These options capture the taste and benefits of grilling right from your stove or countertop.

What You'll Need

  • 1 small bottle Italian dressing
  • 1 lb chicken breast, cut into strips
  • 1 Tbsp extra-virgin olive oil
  • 1 head broccoli, cut into florets
  • 1/2 red pepper, sliced
  • 1/2 green pepper, sliced
  • 1/2 yellow pepper, sliced
  • 1/2 red onion, sliced
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 1-1/2 cups cooked rice (optional, for serving)
  • 1/4 cup fresh basil, chopped (optional garnish)
  • 1/4 cup cashews or peanuts, roughly chopped (optional garnish)

How to Make It

Pour the Italian dressing into a zip-top plastic bag and add the chicken. Marinate for 2–3 hours in the refrigerator.

Preheat a barbecue or indoor grill to high. Brush a grill basket (or grill pan) with olive oil.

Remove the chicken from the marinade and place it in the grill basket. Discard the dressing. Sear the chicken for 3 minutes on each side. Add the broccoli, red pepper, green pepper, yellow pepper, and red onion to the basket and cook for 2–4 minutes.

Flavor with the seasonings and salt and pepper, to taste.

Serve over the rice and garnish with fresh basil and chopped cashews or peanuts, if desired.