30 Minute Chicken Broccoli Mushroom Stir Fry
Stir fry makes a perfect quick dinner, and today’s 30 Minute Chicken Broccoli Mushroom Stir Fry is a great example! Enjoy savory mushrooms, crisp-tender broccoli, and velvety chicken, all in one pan.
Servings 4
Equipment
Ingredients
for the chicken
- 1.25-1.5 lbs boneless skinless chicken breast cut into bite-sized pieces
- 1 Tbsp cornstarch
- 1 tsp ground ginger
- 1/4 tsp crushed red pepper
- Sea salt to taste
for the veggies
- 1 Tbsp canola oil
- 2 tsp sesame oil
- 12 oz broccoli crowns cut into florets
- 8 oz mushrooms sliced
- 1 Tbsp minced garlic around 6 cloves
for the sauce
- 1/2 cup water
- 1/4 cup soy sauce plus additional to taste, if desired
- 2 tsp brown sugar packed
Instructions
- Trim and cut up the chicken.
- Add the cornstarch, ginger, crushed red pepper, & sea salt to a gallon zip-top bag, then shake to combine. Add the cut up chicken to the bag, seal, and shake & squish it around to coat.
- Heat the canola and sesame oils in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6 minutes until nicely browned, stirring occasionally.
- Meanwhile, wash and cut up the broccoli and mushrooms.
- Once the chicken is browned, add the broccoli and mushrooms to the pan. Cook for 2 minutes over medium-high heat, stirring occasionally, then stir in the garlic.
- Continue to cook and stir over medium-high heat for another 3 minutes, or until broccoli is bright green and mushrooms are softening.
- Meanwhile, mix together soy sauce, water, and brown sugar to make the sauce.
- Stir the sauce into the pan, reduce heat, and simmer for 3 minutes or until sauce is thickened, stirring occasionally. Add additional soy sauce to taste, if desired, then serve & enjoy!
- Optional: Serve your chicken broccoli stir fry over cooked rice or noodles, garnished with sesame seeds if desired.
Notes
Kick up individual plates with a little Sriracha or gochujang, if you want extra spice — or mix some into the sauce, if you don’t have picky kids!