Chicken Veggie Stir Fry (Print Version)
# Ingredients:
01 -
1 lb chicken breast, cubed (455 g)
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
1 lb broccoli florets (455 g)
05 -
8 oz mushrooms, sliced (225 g)
06 -
3 tablespoons oil, for frying
→ Sauce
07 -
3 cloves garlic, minced
08 -
1 tablespoon ginger, minced
09 -
2 teaspoons sesame oil
10 -
⅓ cup reduced sodium soy sauce (80 mL)
11 -
1 tablespoon brown sugar
12 -
1 cup chicken broth (240 mL)
13 -
¼ cup flour (30 g)
# Instructions:
01 -
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.
02 -
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.
03 -
Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
04 -
Return the chicken and vegetables to the saucy pan, stir until heated through.
05 -
Serve with hot rice or noodles.
# Notes:
01 -
The recipe is versatile and can be customized with tofu, shrimp, or other veggies.