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Chicken & Broccoli Stir-Fry with Mushrooms and Steamed Rice

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A quick, popular stir-fry of tender chicken, crisp-tender broccoli and sautéed mushrooms in a savory garlic-ginger soy sauce, served over steamed white rice.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 2 tablespoons cooking oil (divided)
  • 1 lb broccoli florets (about 5 cups)
  • 1 small yellow onion, sliced into strips
  • 1/2 lb white button mushrooms, thickly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/2 cup chicken broth or water
  • 1 tablespoon cornstarch
  • Steamed white rice, for serving
  • Sesame seeds, for garnish (optional)

Instructions

  1. Prepare rice according to package directions and keep warm.
  2. Whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, chicken broth and cornstarch in a bowl; set sauce aside.
  3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat; add chicken and cook 1 minute undisturbed, then stir-fry 4–5 minutes until golden and just cooked through; remove chicken to a bowl.
  4. Add remaining 1 tablespoon oil to the skillet; add broccoli florets, sliced onion and sliced mushrooms and stir-fry 3 minutes until mushrooms are softened and broccoli is crisp-tender.
  5. Reduce heat to medium-low, add minced garlic and ginger and cook 30 seconds until fragrant.
  6. Give the prepared sauce a quick stir and pour into the skillet; simmer for 3–4 minutes until sauce thickens and flavors meld; add a splash of water if sauce is too thick.
  7. Return cooked chicken to the pan and stir until heated through and coated in sauce.
  8. Serve hot over steamed white rice and garnish with sesame seeds if desired.

Notes

1) Do not overcook the broccoli—stir-fry until crisp-tender to keep texture. 2) Adjust soy sauce and oyster sauce to taste for saltiness; use low-sodium soy if preferred. 3) To make ahead, store sauce separately and reheat gently to avoid overcooking vegetables.

Nutrition

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