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Garlic Chicken and Broccoli Stir-Fry


  • 2 tablespoons vegetable oil
  • 4 cloves garlic, peeled, sliced (about 2 tablespoons)
  • 4 cups fresh broccoli florets (about 1 pound)
  • 1/2 cup ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/4 cup water
  • 1/2 cup teriyaki baste and glaze (from 12 ounce bottle)
  • 2 cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-pound chicken)
  • Hot cooked rice, if desired


  1. In 12-inch nonstick skillet or wok, heat oil over medium-high heat.
  2. Cook garlic in oil for about 1 minute, stirring constantly and being careful that garlic doesn't burn, until golden brown.
  3. Add broccoli, carrots, water chestnuts and water to skillet. Cook for 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
  4. Gently stir in teriyaki glaze and chicken. Cook for 1 to 2 minutes or until chicken is thoroughly heated.
  5. Serve over rice.

4 servings

High Altitude (3500-6500 ft): No change.

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