Chicken broccoli stir fry recipe
A chicken broccoli stir fry is a quick and easy meal that is perfect for a weeknight dinner. This recipe is full of flavor and can be made in under 30 minutes.
Ingredients
- Broccoli and Chicken:
- 1 lb chicken breast boneless, skinless, cut in 3/4" pieces
- 2 tablespoons cooking oil I used extra-light olive oil. Divided
- 1 lb chopped broccoli about 5 cups.
- 1 small yellow onions cut into strips
- 1/2 lb white button mushrooms thinly sliced
- Stir Fry Sauce Ingredients:
- 2/3 cup low-sodium chicken broth
- 3 Tbsp low-sodium soy sauce use Tamari to make it gluten-free.
- 2 Tbsp lightbrown sugar packed (or honey according to your taste)
- 1 Tbsp cornstarch
- 1 Tbsp sesame oils
- 1 teaspoon fresh ginger peeled (lightly packed).
- 1 tsp garlic 2 minced cloves, grated
- 1/4 teaspoon black pepper and more are needed to season chicken
Instructions
- Combine all the ingredients in a small bowl. Whisk to dissolve corn starch and sugar. Warm broth will speed up the process. Set sauce aside.
- Slice the chicken into bite-sized pieces, no more than 3/4 inch thick. Season with salt and pepper. Over medium heat, heat a large skillet or wok. 1 tablespoon oil. Allow the chicken to rest in a single layer. Stir fry for 5 minutes, or until it is golden brown.
- Add 1 Tbsp oil to the skillet. Next, add broccoli florets and sliced onions. Finally, add sliced mushrooms. Stir fry for 3 minutes, or until the mushrooms are softened. When the broccoli is tender, turn down heat to medium/low.
- Pour the sauce over the vegetables and give it a quick stir to prevent starch from settling. Let the sauce simmer for 3-4 minutes, or until it thickens and the garlic and ginger have mellowed in taste. Add a tablespoon of water to thin the sauce.
- Stir the chicken for 30 seconds more or until it is cooked. Serve the chicken with hot rice and more soy sauce if necessary.
