Chicken Broccoli & Mushroom Stir-Fry - Quick & Savory #shorts

Name: Chicken Broccoli & Mushroom Stir-Fry - Quick & Savory #shorts
Total time: 20 min
Ingredients: 1 lb Chicken breast; 2 tbsp Vegetable oil; 1 lb Broccoli; 1 Onion; ½ lb Button mushroom; ⅔ cups Chicken broth; 3 tbsp Soy sauce; 2 tbsp Brown sugar; 1 tbsp Cornstarch; 1 tbsp Sesame oil; 1 tsp Ginger; 1 tsp Garlic; ¼ tsp Black pepper

By Natasha's Kitchen · 20 min

Ingredients

Chicken breast1 lb
Vegetable oil2 tbsp
Broccoli1 lb
Onion1
Button mushroom½ lb
Chicken broth⅔ cups
Soy sauce3 tbsp
Brown sugar2 tbsp
Cornstarch1 tbsp
Sesame oil1 tbsp
Ginger1 tsp
Garlic1 tsp
Black pepper¼ tsp

Instructions

Make the sauce: in a small bowl, whisk all the sauce ingredients until the sugar and cornstarch dissolve.
Season the chicken lightly with pepper. Heat a large heavy skillet or wok over medium-high heat and add 1 tablespoon oil.
Add the chicken in one layer, leave it undisturbed for 1 minute, then stir-fry about 5 more minutes until golden brown and cooked through. Transfer to a bowl and loosely cover.
In the same pan, add the remaining 1 tablespoon oil, broccoli, onion and mushrooms. Stir-fry 3 minutes, until the mushrooms are soft and the broccoli is crisp-tender. Lower the heat to medium-low.
Stir the sauce again, then pour it over the vegetables. Simmer 3 to 4 minutes, until thickened and the garlic and ginger have mellowed. To thin, add water 1 tablespoon at a time.
Return the chicken to the pan and stir for 30 seconds, until heated through. Adjust soy sauce to taste and serve over hot rice.

Summarized from Natasha's Kitchen's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Onion Ginger Mushroom Brown sugar Chicken breast Broccoli Button mushroom

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app