Quick broccoli slaw stir-fry with chicken
3
Points®
Total time: 16 min • Prep: 10 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
This speedy stir-fry cooks in just about the same time it takes to prepare instant brown rice. You can make it start to finish in about 15 minutes, which is why we love making stir-fries as an easy, flavorful weeknight dinner. This version features a quick sauté of scallions, ginger, and garlic, which then flavors the store-bought broccoli coleslaw. After letting the spinach wilt and teriyaki sauce deglaze, throw in some shredded roasted chicken, and your stir-fry is ready before you know it. Like most stir-fries, this recipe is extremely versatile; you can use kale instead of spinach, or lean turkey instead of the chicken.
Ingredients
Canola oil
2 tsp
Uncooked scallion(s)
4 medium
Fresh ginger
1 piece(s)
Garlic
1 medium clove(s)
Broccoli slaw
1 pound(s)
Spinach
5 oz
Teriyaki sauce
2 Tbsp
Roasted skinless boneless chicken breast
8 oz
Instructions
1
Heat the oil in a large nonstick skillet or wok; add the scallions, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Add the broccoli slaw and cook until just softened, about 2 minutes.
2
Stir in the spinach, a handful at a time, and the teriyaki sauce; cook, stirring, until the spinach is nearly wilted, about 2 minutes more. Sprinkle with the chicken and heat thoroughly through; serve at once.
3
Yields 1 1⁄4 cups per serving.
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