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Chicken, Broccoli, and Mushroom Stir-Fry
This recipe tastes like it came from your favorite takeout spot, but it’s even quicker to make than waiting for delivery! Be sure to prepare everything ahead of time, including a pot of rice for serving. All of the ingredients should be arranged near the stove, then quickly stir-fry and enjoy!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: Serves 4-6 1x
- Category: Entrées
Ingredients
Scale
- 2 garlic cloves
- 1 (1-inch) piece fresh ginger, peeled
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 8 ounces broccoli, cut into bite-size florets
- 1 (6-ounce) package snow peas
- 2 tablespoons vegetable or peanut oil
- 3 green onions, cut on an angle into 1/2-inch slices, including some tender green tops, for garnish
- 4 ounces button mushrooms, stemmed and sliced
- 1 cup chicken broth, low- sodium preferred
- Cooked white rice, for serving
Instructions
- Crush and mince the garlic and ginger into a paste. Set 1 tablespoon aside and place the remainder in a medium bowl. Add the chicken, 1 tablespoon of the cornstarch, the soy sauce, vinegar, and sesame oil. Toss well to coat; set aside to marinate for about 10 minutes.
- Place the broccoli florets and snow peas into a microwaveable container and add 4 tablespoons Cover and microwave for 3–5 minutes on high or until crisp, tender, and bright green. Remove the cover and drain.
- In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon of water into a smooth paste. Arrange all the ingredients near the stove. In a wok or large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the reserved garlic-ginger paste and the green onion, tossing constantly until the oil is fragrant, about 1 minute.
- Add the chicken and let it cook for 1 minute, then toss and stir for an additional 2 minutes. With a slotted spoon, transfer the chicken to a bowl. Add the remaining vegetable oil to the pan and stir-fry the mushrooms for 1–2 minutes, then add the cooked broccoli and stir- fry for another
- Return the chicken to the pan, add the chicken broth, and bring to a boil. Stir in the cornstarch mixture and continue to cook and stir until the sauce has thickened, about 2–4 minutes.
- Serve over white rice, garnished with a few slivers of green onion.
