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This quick chicken and veggie stir-fry transforms dinner time from chaotic to calm with a restaurant-quality meal in just minutes. I've been making this recipe for years when I need to get dinner on the table fast without sacrificing flavor or nutrition. The combination of golden seared chicken with tender broccoli and mushrooms in that savory-sweet sauce simply hits all the right notes.
This recipe became my weeknight savior when I was working late hours and still wanted to provide my family with something nutritious and delicious. The first time I made it, my kids actually requested seconds instead of asking for their usual pizza delivery!
Ingredients
- Chicken breast: 1 pound cubed for lean protein that cooks quickly and absorbs flavor beautifully
- Broccoli florets: 1 pound offering perfect texture and nutritional value consider using pre cut to save time
- Mushrooms: 8 ounces sliced adding umami depth and hearty texture choose cremini for extra flavor
- Garlic: 3 cloves minced providing aromatic foundation choose firm bulbs with tight skin
- Fresh ginger: 1 tablespoon minced adding warming spice look for firm pieces without wrinkles
- Soy sauce: 1/3 cup reduced sodium creates the savory base choose quality brands for best flavor
- Sesame oil: 2 teaspoons delivers nutty authentic flavor use toasted variety for maximum impact
- Brown sugar: 1 tablespoon balances the saltiness with subtle sweetness dark brown offers more depth
- Chicken broth: 1 cup adds richness and thins the sauce homemade elevates the dish significantly
- Flour: 1/4 cup thickens the sauce to that perfect coating consistency
Step-by-Step Instructions
- Sear the Chicken:
- Heat 1 tablespoon oil in a large pan over medium high heat until it shimmers. Add chicken pieces without overcrowding and season with salt and pepper. Allow to cook undisturbed for 2 minutes until golden on bottom then stir occasionally until pieces are cooked through with no pink remaining approximately 5 minutes total. The chicken should have a beautiful golden crust. Remove from pan and set aside on a clean plate.
- Cook the Vegetables:
- In the same pan add another tablespoon of oil allowing it to heat for 30 seconds. Add mushrooms in a single layer giving them space to release moisture and brown properly about 3 minutes. When mushrooms begin to soften and brown add broccoli florets and stir fry for 3 to 4 minutes until broccoli turns bright green but remains slightly crisp. The vegetables should be tender but not mushy. Remove and set aside with the chicken.
- Create the Sauce:
- Add the final tablespoon of oil to the empty pan. Add minced garlic and ginger stirring constantly for 30 seconds until fragrant but not browned. Pour in soy sauce sesame oil brown sugar and chicken broth while scraping the bottom of the pan to incorporate all the flavorful bits. Whisk in flour gradually until completely smooth. Allow to simmer for 1 to 2 minutes until sauce begins to thicken and turns glossy.
- Combine and Finish:
- Return the reserved chicken and vegetables to the pan with the bubbling sauce. Gently fold everything together ensuring all pieces are evenly coated. Allow the mixture to simmer for 1 to 2 minutes until everything is heated through and the sauce clings beautifully to the ingredients.
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My absolute favorite ingredient in this recipe is the fresh ginger. Its warming zing adds that unmistakable Asian flair that makes this dish taste authentic. I remember the first time my daughter helped grate fresh ginger for this recipe she was amazed by its aromatic quality and now she always asks to be on ginger duty when we make stir fry night happen.
Storage and Reheating
This stir fry keeps beautifully in airtight containers in the refrigerator for up to 3 days. The flavors actually continue to develop overnight making leftovers sometimes even more delicious than the original meal. When reheating simply add a splash of water or broth before microwaving to prevent the sauce from becoming too thick. For best texture reheat in a skillet over medium heat until just warmed through this preserves the vegetables' texture better than microwave reheating.
Ingredient Substitutions
This recipe welcomes adaptation based on what you have available. Swap chicken for sliced beef thinly sliced pork tofu or shrimp. The cooking time will vary slightly but the technique remains the same. For vegetables feel free to use snow peas bell peppers carrots baby corn or water chestnuts. If you need to make this gluten free use tamari instead of soy sauce and cornstarch instead of flour. For a lower carb option serve over cauliflower rice instead of traditional rice or noodles.
Serving Suggestions
While jasmine rice or noodles make traditional bases try serving this stir fry over quinoa for added protein or cauliflower rice for a lower carb alternative. For a complete spread consider starting with a simple miso soup and ending with fresh sliced oranges for dessert. A sprinkle of toasted sesame seeds or sliced green onions adds beautiful color and flavor right before serving. For additional texture consider adding a side of quick pickled cucumbers or a crunchy Asian inspired slaw.
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Frequently Asked Questions
- → Can I substitute the chicken for another protein?
Yes, you can swap chicken for tofu, shrimp, or even beef. Adjust cooking times as needed based on the protein you choose.
- → What vegetables can I use instead of broccoli and mushrooms?
Feel free to use bell peppers, snap peas, zucchini, carrots, or any other veggies you prefer or have on hand.
- → How do I make the sauce thicker?
To thicken the sauce, ensure you mix the flour thoroughly with the chicken broth before adding it to the pan. Cook it for a few minutes to let it thicken.
- → Is this dish gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce and ensure the flour used in the sauce is a gluten-free alternative.
- → Can I prep this stir-fry in advance?
Yes, you can prep by chopping the chicken and vegetables ahead of time. Even the sauce can be mixed in advance and stored in the fridge, ready to cook when needed.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or the microwave before serving.