Chicken & Broccoli
The best Chicken & Broccoli you will ever make and eat. So much easier than you realize and so much better than take-out.
Ingredients
Sauce
- 2/3 cup chicken broth
- 3 tbsp soy or tamari sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp fresh minced ginger
- 3-4 garlic cloves minced
Stir-Fry
- 1-1.5 lb boneless, skinless chicken breasts cut into small bite size pieces
- 2 tbsp sesame oil divided
- 1 lb broccoli cut into small bite size pieces
- 1 small onion sliced
- 1/2 lb mushrooms thickly sliced
Instructions
- Combine all of the sauce ingredients in a small bowl. Whisk to dissolve sugar and cornstarch (warm broth will help dissolve the sugar faster). Set aside.
- Season cut chicken lightly with salt and pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
- In the same skillet, add another 1 tbsp oil along with broccoli florets, onion and mushrooms. Cook for 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
- Give the sauce a quick stir and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add broth a tablespoon at a time.
- Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.