Directions
- 1Heat vegetable oil in a large skillet or wok over medium-high heat.
- 2Add the cubed chicken and cook for about 5–6 minutes, stirring occasionally, until lightly browned and cooked through.
- 3Add the chopped onion, sliced mushrooms, and minced garlic.
- 4Stir-fry for 2–3 minutes until fragrant and slightly softened.
- 5Add the broccoli florets and cook for another 3–4 minutes, stirring frequently, until the broccoli is tender-crisp.
- 6Pour in the soy sauce and chicken broth.
- 7Stir well and allow the mixture to simmer for 2–3 minutes.
- 8If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and stir it into the skillet.
- 9Cook until the sauce thickens slightly.
- 10Serve the stir-fry over warm cooked rice and sprinkle with chopped green onions before serving.
Ingredients
- 2 boneless, skinless chicken breasts, cut into cubes
- Salt
- black pepper
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 0.5 onion, chopped
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 0.25 cup chicken broth
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1.5 cups cooked white rice
- 1 tbsp chopped green onions
Equipment
skilletwok
Tips
- Add sliced bell peppers or snap peas for extra color and crunch
- Use shrimp, beef strips, or tofu instead of chicken
- Top with toasted sesame seeds or chopped cashews
- Serve over brown rice or quinoa for a healthier option
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