Chicken, Broccoli, and Mushroom Stir Fry
Ingredients
Scale
- 400g boneless chicken breast, cut into small cubes
- 2 tbsp olive oil
- 1 white oinon, chopped
- 2 broccoli heads, about 3–4 cups florets
- 1/2 cup sliced mushrooms, I used canned mushroom
- 1 cup water
- 3 tbsp soy sauce
- 1 tbsp + 1 tsp brown sugar
- 1-inch knob of ginger, sliced
- 3 cloves garlic, minced
- 2 tsp sesame oil
- 1 tbsp cornstarch dissolved in 1 tbsp water
- toasted sesame seeds for garnish
Instructions
- Heat 1 tbsp olive oil in a non-stick pan. Spread the chicken pieces evenly and fry for around 3 minutes each side or until brown. Remove the chicken from the pan and set aside.
- Pour in the remaining 1 tbsp of olive oil and saute onions until transluscent. Add mushrooms and broccoli. Season with a bit of salt and stir fry until broccoli turns bright green but still crunchy. Remove from pan and set aside.
- In the same pan, combine water, soy sauce, garlic, ginger, and brown sugar. Bring to a boil and simmer for a minute to bring together all those nice flavors.
- Add the cornstarch mixture to thicken the sauce a little, the add back in the chicken, broccoli, and mushrooms.
- Stir to coat. Trun off heat and drizzle with sesame oil. Stir again.
- Sprinkle toasted sesame seeds before serving.