Chicken & Veggie Stir-Fry
This quick and easy chicken stir-fry packed with fresh veggies makes for a perfect weeknight dish. It's so delicious that leftovers are just as good the following day!
Equipment
- Skillet
Ingredients
- 1 lb cubed chicken breast
- 1 cup chicken broth
- 1/4 cup flour
- 3 cloves minced garlic
- 8 oz sliced mushrooms
- 1 lb broccoli florets
- 1 tablespoon brown sugar
- Salt to taste
- Pepper to taste
- 1 tablespoon minced ginger
- 3 tablespoons frying oil
- 2 teaspoons sesame oil
- 1/3 cup reduced sodium soy sauce
Instructions
For the Chicken:
- In a spacious skillet over medium-high heat, add 1 tablespoon of frying oil. Once hot, introduce the cubed chicken and season with salt and pepper. Cook until the chicken turns golden brown and is fully cooked. Afterward, remove the chicken from the skillet and set it aside.
For the Vegetables:
- Using the same skillet, add another tablespoon of oil and toss in the sliced mushrooms. Stir-fry until they soften, then incorporate the broccoli florets. Continue cooking until the broccoli becomes tender. After that, take the vegetables out of the skillet and set them aside.
For the Sauce:
- Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic and ginger until aromatic, then stir in all remaining sauce ingredients and mix until well blended.
Final Assembly:
- Reintroduce the chicken and vegetables to the skillet. Combine everything thoroughly and heat through. Serve the stir-fry over rice or noodles for a delicious meal.