Chicken and veggies smothered in a delicious sauce; this recipe is one to try! Serve it over rice, don’t forget to spoon the sauce on top, and you have yourself a meal to remember. Enjoy!
Ingredients:
Chicken and Broccoli
1 small yellow onion – sliced into strips
1-pound broccoli (about 5 c) – cut into florets
1-pound boneless, skinless chicken breast – cut into ¾-inch pieces
½ pound white button mushrooms – thickly sliced
2 tablespoons cooking oil – I use Avocado Oil – Divided
Stir Fry Sauce Ingredients:
1 tablespoon sesame oil
⅔ c low sodium chicken broth
1 teaspoon garlic (2 small cloves) – grated
1 teaspoon fresh ginger – peeled and grated
¼ teaspoon black pepper – plus more to season chicken
2 tablespoons light brown sugar – packed (or honey if you prefer)
3 tablespoons low sodium soy sauce (or Tamari for gluten-free)
1 tablespoon corn starch
Directions:
For the Sauce:
Add all the ingredients for the sauce into a mixing bowl, then whisk everything until well blended. Set aside.
For the Chicken:
Slice the chicken into small cuts. Sprinkle salt and pepper over the chicken, then toss until well coated.
Place a wok on the stove and turn the heat to medium-high.
Add 1 tablespoon of oil and allow it to become hot.
Lay the chicken pieces into the hot skillet, then cook for a minute without moving them. Flip the chicken and cook the other sides for 5 more minutes. Transfer them into a mixing bowl.
For the Veggies:
Add 1 tablespoon of oil into the same wok and allow it to become hot.
Add the mushroom slices, broccoli florets, and onion. Sauté for about 3 minutes or until soft.
Turn the heat down to medium-low, then pour in the sauce. Stir everything until well blended.
Simmer the mixture for about 3 minutes or until the texture of the sauce becomes thick. Add 1 tbsp of water if needed.
Put the chicken back into the wok, then toss until well coated with the delicious sauce. Add more seasonings if needed. Taste first before adding anything.
Serve right away over rice. Enjoy!
Notes:
Feel free to use boneless chicken thighs for this recipe instead of chicken breasts.
I suggest you use chicken broth instead of water.
Ingredients
- Chicken and Broccoli
- 1 small yellow onion – sliced into strips
- 1-pound broccoli (about 5 c) – cut into florets
- 1-pound boneless, skinless chicken breast – cut into ¾-inch pieces
- ½ pound white button mushrooms – thickly sliced
- 2 tablespoons cooking oil – I use Avocado Oil – Divided
- Stir Fry Sauce Ingredients:
- 1 tablespoon sesame oil
- ⅔ c low sodium chicken broth
- 1 teaspoon garlic (2 small cloves) – grated
- 1 teaspoon fresh ginger – peeled and grated
- ¼ teaspoon black pepper – plus more to season chicken
- 2 tablespoons light brown sugar – packed (or honey if you prefer)
- 3 tablespoons low sodium soy sauce (or Tamari for gluten-free)
- 1 tablespoon corn starch
Instructions
For the Sauce:
Add all the ingredients for the sauce into a mixing bowl, then whisk everything until well blended. Set aside.
For the Chicken:
Slice the chicken into small cuts. Sprinkle salt and pepper over the chicken, then toss until well coated.
Place a wok on the stove and turn the heat to medium-high.
Add 1 tablespoon of oil and allow it to become hot.
Lay the chicken pieces into the hot skillet, then cook for a minute without moving them. Flip the chicken and cook the other sides for 5 more minutes. Transfer them into a mixing bowl.
For the Veggies:
Add 1 tablespoon of oil into the same wok and allow it to become hot.
Add the mushroom slices, broccoli florets, and onion. Sauté for about 3 minutes or until soft.
Turn the heat down to medium-low, then pour in the sauce. Stir everything until well blended.
Simmer the mixture for about 3 minutes or until the texture of the sauce becomes thick. Add 1 tbsp of water if needed.
Put the chicken back into the wok, then toss until well coated with the delicious sauce. Add more seasonings if needed. Taste first before adding anything.
Serve right away over rice. Enjoy!
Notes
Feel free to use boneless chicken thighs for this recipe instead of chicken breasts. I suggest you use chicken broth instead of water.
