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.