The phrase “simple chicken dinner” has a whole new meaning after you try this chicken and broccoli stir-fry. It’ll take you no time at all to put together, but the result will be delicious and filling. On top of that, it’s a nutritious chicken dish that will aid in the maintenance of your healthy eating habits in the new year.
Chicken stir-fry is one of my all-time favorite meals. When I was a kid, my mom would prepare us stir-fried vegetables, and ever since then, I’ve wanted to make them myself.
You’re looking at some perfectly cooked chicken nuggets here. Broccoli is cooked until soft and then tossed with the chicken and teriyaki sauce.
Flavors in this dish go so well together that they can satisfy a Chinese takeout appetite without the need for oil or extra fat.
Add a tablespoon of brown sugar and a tablespoon of honey to the brown rice for an extra dose of healthiness.
Don’t leave the house without the corn starch! It’s essential to the recipe, and the finished product would suffer without it.
Previously, I suggested trying Argo corn starch. I’ve always bought this particular brand because of the reliability of its resealable containers for preserving food’s freshness.
Ingredients :
Chicken with Veggies
Pieces of boneless, skinless chicken breast weighing 1 pound, chopped into thirds
A tablespoon and a half of oil (I prefer avocado oil)
florets from 1 pound of broccoli (approximately 5 cups)
Ingredients: 1 small, yellow onion, cut thinly
1/2 pound of white button mushrooms, cut thick
Ingredients for a Stir-Fry Sauce
two-thirds a cup of low-sodium chicken broth
Low-sodium soy sauce, 3 tablespoons (or Tamari for gluten free)
two tablespoons of packed light brown sugar (or honey if you prefer)
Corn starch, 1 tablespoon
Sesame oil, 1 tablespoon
Grated and peeled fresh ginger (one teaspoon)
To season the chicken, use 1 teaspoon of minced garlic, 2 small cloves of garlic, 1/4 teaspoon of grated black pepper, and to taste.
Sauce
Whisk together the sugar and corn starch for the sauce in a small bowl (slightly warm the broth to help dissolve the sugar faster). Keep sauce separate.
Chicken
Pepper the chicken after cutting it into bite-sized pieces (no more than 3/4 inches thick).
Over medium heat, warm 1 tablespoon of oil in a wok or large heavy skillet (cast iron works best).
Stir-fry the chicken for 5 minutes, until it is golden brown and cooked through, after which you should allow it to sit undisturbed for 1 minute to get a good sear.
Place in a basin and cover loosely to keep warm while you finish cooking the rest.
Vegetables
Add the broccoli florets, sliced onion, and sliced mushrooms to the hot oil in the same wok or skillet, and cook until tender, about 3 minutes.
Stir-fry the ingredients for 3 minutes, or until the mushrooms have softened and the broccoli is tender-crisp. Turn the stove to medium or low heat.
Putting the Pieces Together
In case some starch settled to the bottom of the sauce, give it a brief toss before pouring it over the vegetables.
Reduce heat to low and simmer for 3–4 minutes, or until sauce has thickened and flavors have blended.
Thin the sauce with water, one tablespoon at a time, if necessary.
If you want to reheat the chicken, you can do so by returning it to the pan and stirring it for additional 30 seconds.
Soy sauce can be added in small increments to adjust seasoning.
Put over steaming white rice.