Ingredients
Scale
For the Chicken Stir-Fry:
- 1 lb boneless, skinless chicken breast, cut into bite-sized ¾-inch pieces
- 2 tablespoons cooking oil (such as extra light olive oil or vegetable oil), divided
- 1 lb fresh broccoli florets (around 5 cups)
- 1 small yellow onion, sliced into thin strips
- ½ lb white button mushrooms, thickly sliced
For the Stir-Fry Sauce:
- ⅔ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce (or Tamari for a gluten-free version)
- 2 tablespoons light brown sugar (or honey if you prefer a natural sweetener)
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 teaspoon grated garlic (from about 2 cloves)
Instructions
- Prep the sauce.
In a medium bowl or liquid measuring cup, whisk together the chicken broth, soy sauce, brown sugar, cornstarch, sesame oil, ginger, and garlic. Set aside. - Cook the chicken.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chopped chicken in a single layer and cook undisturbed for 2 to 3 minutes until it begins to brown. Stir and cook for another 2 to 3 minutes or until cooked through. Transfer the chicken to a plate and set aside. - Sauté the vegetables.
In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onions and mushrooms and sauté for 3 to 4 minutes or until the mushrooms soften and the onions turn translucent. Add the broccoli and cook for another 4 to 5 minutes until the broccoli is bright green and just tender. Stir frequently to prevent burning. - Combine and stir-fry.
Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a final stir and pour it into the pan. Stir everything together to coat the chicken and vegetables evenly. - Simmer and thicken.
Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it thickens to a glossy consistency that coats the stir-fry. If the sauce becomes too thick, add a splash of water or broth to loosen it. - Serve immediately.
Once the sauce is thickened and the dish is steaming hot, remove it from heat. Serve over freshly steamed rice, quinoa, or noodles of your choice.
Notes
- Prep everything first: Stir-frying moves quickly. Having everything cut, measured, and ready before you heat the pan is essential.
- Use high heat: This helps sear the meat and keeps the vegetables crisp and vibrant.
- Don’t overcrowd the pan: Cook the chicken in batches if needed to prevent steaming instead of browning.
- Fresh is better: Fresh garlic and ginger give a more vibrant flavor than powdered versions.
- Cornstarch matters: It’s what helps the sauce cling to the chicken and vegetables. Don’t skip it.
- Control the salt: Use low-sodium soy sauce and broth to avoid over-salting. You can always add a pinch at the end if needed.
- Taste as you go: Once the dish is almost finished, taste and adjust seasonings to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes