I love this recipe. It is easy and full of flavor.
- 1 lb boneless skinless chicken thighs or breast, cut into 3/4″ pieces
- 2 Tbsp cooking oil (I used extra light olive oil), divided
- 1 lb broccoli cut into florets (about 5 cups)
- 1 small yellow onion, chopped
- 1/2 lb white button mushrooms thickly sliced
Stir Fry Sauce Ingredients:
- 2/3 cup low sodium chicken broth
- 3 Tbsp Tamari or low sodium soy sauce
- 2 Tbsp light brown sugar packed (or honey to taste)
- 1 Tbsp corn starch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger peeled and grated (lightly packed) or 3/4 t. powdered ginger
- 1 tsp garlic (2 small cloves) grated, or 1/2 t. garlic powder
- 1/4 tsp black pepper plus more to season chicken
In
a small bowl, combine all of the sauce ingredients and whisk to
dissolve sugar and corn starch (warm broth will help dissolve the sugar
faster). Set sauce aside.
Cut chicken into small
bite-sized pieces (no more than 3/4” thick) and season lightly with
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 sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
Give the sauce a quick stir
in case there was any settling of starch 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 water 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.
