Chicken & Veggie Stir-Fry
From the website Tasty.
A fablous site for quick recipies

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Total Time: 32 min, Prep Time: 20 min, Cook Time: 12 min

Ingredients for 6 servings
  • 1 lb chicken breast (455 g), cubed
  • salt, to taste
  • pepper, to taste
  • 1 lb broccoli florets (455 g)
  • 8 oz mushroom (225 g), sliced
  • 3 tablespoons oil, for frying
  • SAUCE
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce (80 mL)
  • 1 tablespoon brown sugar
  • 1 cup chicken broth (240 mL)
  • ¼ cup flour (30 g)


  • Preparation
  • 1 In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned.

  • Remove cooked chicken from pan and set aside.

  • 2 In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.


  • 3 Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.


  • 4 Return the chicken and vegetables to the saucy pan, stir until heated through.


  • 5 Serve with hot rice or noodles.