Chicken & Veggie Stir-Fry
Chicken & Veggie Stir-Fry
When you need dinner on the table fast, takeout is often the easiest option. But with our chicken and veggie stir-fry recipe, you can recreate a flavorful dish in the comfort of your own kitchen that’s just as fast as takeout. Succulent white meat is perfectly seared to a golden brown, then mixed with mushrooms and broccoli florets in a savory sauce of soy sauce, garlic, ginger, brown sugar, and sesame oil. Served over hot steamed rice or noodles, this is a complete and satisfying meal. The best part? You can customize this recipe based on what’s in your fridge, whether swapping the chicken for tofu or shrimp or choosing your favorite mix of veggies.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Chicken breast, cubed | 1 lb (455 g) |
| Salt | To taste |
| Pepper | To taste |
| Broccoli florets | 1 lb (455 g) |
| Mushrooms, sliced | 8 oz (225 g) |
| Oil (for frying) | 3 tablespoons |
| Garlic, minced | 3 cloves |
| Ginger, minced | 1 tablespoon |
| Sesame oil | 2 teaspoons |
| Reduced sodium soy sauce | ⅓ cup (80 mL) |
| Brown sugar | 1 tablespoon |
| Chicken broth | 1 cup (240 mL) |
| Flour | ¼ cup (30 g) |
Ingredients About
- Chicken Breast: Lean protein that cooks quickly and absorbs the sauce well.
- Broccoli: Adds crunch and nutrients like fiber and vitamins.
- Mushrooms: Brings umami flavor and texture.
- Garlic & Ginger: The base of the savory stir-fry flavor.
- Soy Sauce: Adds saltiness and depth.
- Sesame Oil: For a nutty, fragrant note.
- Brown Sugar: Balances the salty flavors.
- Flour: Helps thicken the sauce.
Cooking Instructions
- In a large pan over medium-high heat, add 1 tablespoon of oil. When hot, add the cubed chicken, season with salt and pepper, and sauté until cooked and golden. Remove from pan and set aside.
- Add 1 tablespoon oil to the same pan. Add sliced mushrooms, cook until slightly softened, then add broccoli and stir-fry until tender. Remove from the pan.
- Heat 1 tablespoon of oil again and sauté garlic and ginger until fragrant.
- Add soy sauce, sesame oil, brown sugar, chicken broth, and flour. Stir until smooth and sauce thickens slightly.
- Return the cooked chicken and veggies to the pan. Toss to coat everything in the sauce. Cook for 2–3 minutes until heated through.
- Serve hot over steamed rice or noodles.
Nutrition Info (Approx. per serving)
- Calories: 320
- Protein: 28g
- Carbohydrates: 18g
- Fat: 14g
- Fiber: 3g
- Sugar: 6g
Cooking Tips
- Cut chicken into uniform cubes to ensure even cooking.
- Don’t overcook the broccoli to keep it crisp and vibrant.
- Add red pepper flakes for a spicy kick.
- Try adding carrots, bell peppers, or snap peas for extra color and crunch.
- Use cornstarch instead of flour if you want a gluten-free version.
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