Chicken Broccoli Stir Fry
The sauce in this stir fry is perfectly "saucy," making it ideal for serving over hot and fluffy white rice. This recipe moves fast so start cooking your rice first and be sure to prep and chop all of your stir fry ingredients and make the sauce before cooking the stir fry. Author: Natasha of NatashasKitchen.com Recipe Type: $10-$12 Total Time: 30 minutes
Prep time:
Cook time:
Serving size: 4
Calories per serving: 244
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 244
1 pound chicken breasts, (boneless skinless), cut into 3/4" pieces
2 tablespoons cooking oils, (I used extra light olive oil), divided
1 pound broccoli, cut into florets (about 5 cups)
1 small yellow onion, sliced into strips
1/2 pound white button mushrooms, thickly sliced
2/3 cup low sodium chicken broth
3 tablespoons low sodium soy sauce, (use Tamari for gluten free), or added to taste
2 tablespoons light brown sugar, packed (or honey to taste)
1 tablespoon cornstarch
1 tablespoon sesame oil
1 teaspoon fresh ginger, peeled and grated (lightly packed)
1 teaspoon garlic (2 small cloves), grated
1/4 teaspoon black pepper, plus more to season pepper
Directions:
In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.
Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.
Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.
Source: natashaskitchen.com
Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.
Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.
Source: natashaskitchen.com