Simple chicken, broccoli, and mushroom stir-fry

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper and has a similar flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are generally less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper and neutral in flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is a more economical option.

Prepare broccoli by cutting it to desired size and storing in plastic containers.

Heat a wok and add a small amount of canola oil.

Add broccoli to the wok and stir-fry for about 5 minutes until firm and crunchy, without steaming.

Set the cooked broccoli aside on a serving plate.

Clean the wok and prepare to cook the chicken.

Coat 8 ounces of chicken with a light dusting of corn starch.

Heat canola oil in the wok for shallow frying.

Fry one side of the chicken until golden brown, then flip and fry the other side.

Once the chicken is cooked, switch to a spatula to finish stir-frying.

Add 1 tablespoon of oyster sauce and 0.5 tablespoon of hoisin sauce to the chicken.

Add a little water to the wok to create a sauce and season with soy sauce to taste.

Combine the chicken with the cooked broccoli and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens