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Chicken, Broccoli, and Mushroom Stir-Fry

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!

Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. Serve over white rice, garnished with a few slivers of green onion.

Keywords: chicken, broccoli, mushroom, stir-fry