Name: Chicken, Broccoli, and Mushroom Stir-Fry
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 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

Chicken, Broccoli, and Mushroom Stir-Fry

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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!

Author: Addie Gundry
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: Serves 4-6 1x
Category: Entrées

Ingredients

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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

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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.

Find it online: https://foodgardening.mequoda.com/recipe/chicken-broccoli-and-mushroom-stir-fry/