This quick and easy chicken, broccoli and mushroom stir fry is made with tender chicken pieces, savory mushrooms and crisp-tender broccoli coated in a savory sauce.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 5
Ingredients
1-2Tablespoonsavocado or olive oil(more if needed)
Optional: sliced mushrooms, bell peppers, snap peas or bok choy, red pepper flakes
For serving: Rice, green onions, sesame seeds
Instructions
Start rice. If serving with rice, start cooking the rice prior to beginning the chicken.
Saute veggies. Place 1-2 Tablespoon oil in a large skillet or wok pan over medium heat. Add 1 small onion and cook for a couple of minutes. Add 1 head chopped broccoli and 1 cup sliced mushrooms to the pan and cook until tender. Place the veggies in a bowl and set aside.
Add chicken. Add more olive oil if needed to the pan. Then add one pound chicken to the pan and sprinkle with salt and pepper. Stir fry until golden browned and cooked through. Salt and pepper to taste. Cook until the center is no longer pink, about 5 minutes.
Stir fry sauce. In a small bowl whisk together 1/2 cup broth, 1/4 cup soy sauce, 3 Tablespoons brown sugar, 1 tablespoon cornstarch, 2 teaspoons garlic and 1 teaspoon ginger. Pour into pan and simmer until thickened.
Add the vegetables to the pan and cook an additional minute. Taste and adjust the seasoning if necessary. Add a pinch of red pepper flakes or a dash of sriracha for a little heat.
Serve over rice or noodles. Garnish with sesame seeds and chopped green onions if desired.
Notes
Storage: Store leftovers in a covered container for up to 3 days.Vegetables: Add in your favorites. Sometimes I'll just grab a bag of mixed vegetables and toss in with the broccoli.