Description
A fantastic stir-fry dish combining chicken, broccoli, and mushrooms in a savory soy sauce mixture, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast (diced)
- 2 cups broccoli florets (fresh)
- 2 cups mushrooms (sliced)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp low-sodium soy sauce (recommended)
- 1 tbsp sesame oil (for flavor)
- 1 tbsp olive oil (for sautéing)
- 1 tsp cornstarch (for thickening)
- 2 tbsp water (for cornstarch slurry)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Cook Rice: Begin by cooking rice according to the package instructions. Set it aside while you whip up the stir-fry.
- Heat olive oil in a large skillet or wok over medium-high heat. Add the diced chicken to the pan. Season it with salt and pepper. Cook the chicken for about 5-7 minutes or until it is golden and fully cooked. Once done, remove the chicken from the skillet and set it aside.
- Pour in sesame oil. Add the chopped onion and minced garlic. Sauté them together for about 1-2 minutes until fragrant.
- Toss in the fresh broccoli florets and sliced mushrooms. Cook these for about 4-5 minutes until they become tender-crisp and bright green.
- Return the cooked chicken back into the pan with the vegetables. Pour in low-sodium soy sauce and mix everything thoroughly.
- Mix cornstarch with water to form a slurry. Pour this into the pan while stirring. Cook for an additional 2 minutes until the sauce thickens slightly.
- Serve the stir-fry hot over cooked rice. Enjoy every bite!
Notes
For added flavor, garnish with sesame seeds or chopped green onions before serving. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg