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Stir-Fried Chicken With Broccoli in Rustic Phyllo Tarts

Total Time: 1 HR Makes: 4 tarts
Prep Time: 30 MIN Cook Time: 30 MIN

These Asian-inspired entrees put a seasoned and stir-fried mixture of chicken and broccoli in flaky phyllo shells.

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 10 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 teaspoons ginger, minced
  • 1 clove garlic, minced
  • 3 tablespoons water
  • 1/3 cup soy sauce
  • 1 tablespoon brown sugar (or honey)
  • 1/2 teaspoon onion powder
  • 2 tablespoons peanut oil
  • 1 pound skinless, boneless chicken breasts, diced into 1/2″ cubes
  • 2 cups broccoli florets, blanched
  • 1/4 cup cocktail peanuts, for garnish (optional)


Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.

Unroll and cover the phyllo with plastic wrap and then a slightly damp towel to prevent drying out. In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Lightly brush 4” tart pans with butter-oil mixture. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut two, 6-7″ squares from phyllo stack.

Place cut square shape in the pan. Carefully push phyllo into pan, leaving the points sticking up. Repeat process 2 times to make 6 shells.

Bake empty phyllo shells in preheated 350°F oven for about 10 to 15 minutes or until golden brown.

Let cool. Remove shells from pan.

In a small bowl, combine cornstarch and water. Stir until smooth.

In a medium saucepan, combine ginger, garlic and water. Cover and cook over medium heat for 1 to 2 minutes. Stir in soy sauce, brown sugar and onion powder. Add cornstarch mixture and cook, stirring constantly for about 5 minutes, or until thickened. Remove from heat.

In a large wok or skillet, heat 2 tablespoons peanut oil until it smokes. Add chicken and cook, stirring continuously for about 4 to 5 minutes, or until the chicken is lightly browned. Add the broccoli and cook for about 1 minute or until crisp-tender. Add soy sauce mixture and heat thoroughly. Remove from heat.

Spoon about 1/2 cup of chicken mixture into each phyllo shell. Garnish with peanuts if using. Serve warm.


Serving size: 1 tart (258g), Amount per serving: Calories 500, Total Fat – 24g, Saturated fat – 7g, Trans Fat – 0g, Cholesterol – 37mg, Sodium – 173 mg, Dietary Fiber – 1g, Total Carbohydrate –28g Total Sugars – 6g, Protein –40g, Vitamin D – 0%, Calcium 4%, Iron 10%, Potassium 10%