Indulge in the crave-worthy delight of Chinese takeout with our Chicken & Veggie Stir-Fry recipe. Simple, tasty, and ready in under 32 minutes for a perfect weeknight dinner.
Chicken & Veggie Stir-Fry
Experience kitchen joy with our easy Chicken & Veggie Stir-Fry. Explore #StirFryMagic for quick, flavorful meals. Your delicious journey starts now! 🥢🍲 #HomeCookedJoy
Equipment
- Large skillet or wok To stir-fry the chicken and vegetables effectively.
- Cutting board and knife For chopping and preparing the chicken, garlic, ginger, and vegetables.
- Measuring spoons and cups To ensure accurate quantities of the sauce ingredients.
- small bowl For whisking together the sauce.
- Cooking Spoon or Spatula To stir and toss the ingredients during the cooking process.
- Small Bowl or Plate For holding the cooked chicken temporarily while preparing the vegetables.
- Whisk To mix the sauce ingredients thoroughly.
- Rice Cooker or Pot If you choose to serve the stir-fry over rice.
Ingredients
Ingredients:
- 1 pound (455 g) cubed chicken breast
- Salt, to taste
- Pepper, to taste
- 1 pound (455 g) Broccoli florets
- 8 ounces (225 g) sliced Mushrooms
- 3 tbsp Oil for frying
Sauce:
- 3 Cloves garlic, minced
- 1 tbsp Ginger, minced
- 2 tsp Sesame oil
- ⅓ cup reduced -sodium soy sauce (80 mL)
- 1 tbsp Brown sugar
- 1 cup Chicken broth (240 mL)
- ¼ cup Flour (30 g)
Instructions
- Season the cubed chicken breast with salt and pepper to taste.
- In a large skillet or wok, heat 3 tablespoons of oil over medium-high heat.
- Add the seasoned chicken to the hot oil and cook until browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add minced garlic and ginger. Sauté until fragrant.
- Incorporate the broccoli florets and sliced mushrooms into the skillet. Stir-fry the vegetables until they are tender-crisp.
- In a small bowl, whisk together the sesame oil, reduced-sodium soy sauce, brown sugar, chicken broth, and flour to create the sauce.
- Pour the sauce over the vegetables in the skillet. Stir continuously until the sauce thickens.
- Return the cooked chicken to the skillet, coating it evenly with the sauce and vegetables. Cook for an additional few minutes until everything is heated through.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the delicious chicken and vegetable stir-fry over rice or noodles and enjoy your expertly crafted dish!
Notes
For a lighter option, you can use low-sodium soy sauce and whole wheat flour in the sauce. Feel free to customize the vegetables based on your preferences, adding bell peppers, snap peas, or water chestnuts for added crunch and flavor. Serve this stir-fry over brown rice or quinoa for a wholesome meal. Adjust the spice level by adding red pepper flakes or Sriracha if desired. Experiment with different protein options such as tofu or shrimp for a tasty variation. Enjoy the versatility of this recipe and make it your own!
Nutrition
Calories: 272kcal | Carbohydrates: 14g | Protein: 28g | Fat: 11g | Fiber: 3g | Sugar: 3g
