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.
Quick Info
⏱️ 32 min • 🍽️ 6 servings • ⭐ 96%
Nutrition
220 cal • 28g protein • 14g carbs • 5g fat
Tags
[North American] • [Dairy-Free] • [Healthy] • [Low-Carb] • [Easy] • [Dinner] • [Fusion] • [Under 45 Minutes]
Ingredients
- 1 pound chicken breast, cubed
- Salt, to taste
- Pepper, to taste
- 1 pound broccoli florets
- 8 ounces mushrooms, sliced
- 3 tablespoons oil for frying
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons sesame oil
- ⅓ cup reduced sodium soy sauce
- 1 tablespoon brown sugar
- 1 cup chicken broth
- ¼ cup flour
Instructions Preview
- In a large pan on medium-high heat, add 1 …
- In the same pan, heat 1 tablespoon of oil …
- Add 1 tablespoon of oil to the pan and sau…
…and 3 more steps
Recipe by: Robin Broadfoot • From: Tasty
