Broccoli Chicken and Mushroom Stir Fry is so deliciously flavorful, it takes the guessing out of “what’s for diner?”
Don’t you just hate having to think of what you want to make for dinner? How much easier it would be to snap our fingers and “bam” dinner just appeared. I know I get caught up in daily life and find myself totally stressing about whats on the menu tonight. Well stress know more! Broccoli Chicken and Mushroom Stir Fry is an easy and quick meal to whip up and take the guessing out of that burning question. It really is a simple dish that the whole family will love. The sauce isn’t overbearing and is so fast to whisk up, not to mention how it infuses the chicken, broccoli, and mushrooms perfectly. It has honey, low sodium soy sauce, grated ginger and garlic that makes every bite bursting with flavor.
I love to use chicken tenders because they cook a little faster, but you could use regular skinless, boneless chicken breast too. Really whatever you use, Broccoli Chicken and Mushroom Stir Fry will fill you up and leave you with tasty leftovers. Put Broccoli Chicken and Mushroom Stir Fry over quinoa, white or brown rice, pasta or eat it just by itself. It is the simple pleasures in life that make cooking this Broccoli Chicken and Mushroom Stir Fry the perfect answer to that ever so nagging question “whats for dinner?” xoxo.
- 1-lb chicken tenders or boneless skinless chicken breast cut into 3/4" pieces
- ¼- cup all-purpose flour
- 1-cup chicken broth
- ¼-cup honey
- ¼-cup low sodium soy sauce
- 1-tsp fresh ginger, peeled and grated
- 2-medium garlic cloves, grated
- 2-tsp sesame oil, optional but recommended
- 2-Tbsp cooking oil (I used coconut oil, divided)
- 1¼-lb broccoli (about 6 cups broccoli florets)
- 1-small onion, sliced
- ¾-lb (12 oz) white button mushrooms, sliced
- Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with ¼ cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce).
- To make the sauce: in the bowl with remaining flour, add 1 cup chicken stock, ¼ cup honey, ¼ cup soy sauce, ½ Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth. Set aside.
- Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from heat and set aside.
- Add another 1 Tbsp of oil to the pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
- Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over quinoa, rice or noodles. Enjoy!