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Chicken, Broccoli and Mushroom Stir Fry

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian
  • Diet: Low Lactose

Description

Chicken, Broccoli, and Mushroom Stir Fry is a quick and healthy one-pan dish featuring tender chicken, crisp broccoli, and flavorful mushrooms tossed in a savory stir-fry sauce. Perfect for busy weeknights, it’s better than takeout and full of fresh flavor.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, sliced thin
  • 2 cups broccoli florets
  • 1 cup sliced mushrooms (cremini or button)
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce or hoisin sauce
  • 1 teaspoon cornstarch
  • 1/4 cup chicken broth or water
  • 1 teaspoon sesame oil
  • 2 tablespoons cooking oil (vegetable or canola)
  • Salt and pepper, to taste
  • Optional: sliced green onions or sesame seeds for garnish

Instructions

  1. In a bowl, toss sliced chicken with cornstarch, 1/2 tablespoon soy sauce, salt, and pepper. Set aside.
  2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until golden and cooked through. Remove and set aside.
  3. Add remaining oil to the same pan. Add broccoli and cook for 2–3 minutes.
  4. Add mushrooms and cook another 3–4 minutes, until tender.
  5. Add garlic and stir-fry for 30 seconds until fragrant.
  6. Return chicken to the pan.
  7. In a small bowl, whisk together remaining soy sauce, oyster sauce, chicken broth, and sesame oil. Pour over the stir fry.
  8. Toss everything together and simmer for 2–3 minutes until the sauce thickens slightly and coats the ingredients.
  9. Serve hot over rice or noodles, garnished with green onions or sesame seeds if desired.

Notes

Use tamari or coconut aminos for a gluten-free version.Add bell peppers, carrots, or snap peas for extra color and nutrition.To keep chicken juicy, slice thin and cook quickly over high heat.Hoisin sauce can be used in place of oyster sauce.Leftovers are great for meal prep and freeze well.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 280
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 70mg

Find it online: https://lisarecipe.com/chicken-broccoli-and-mushroom-stir-fry/