Easy CHICKEN MUSHROOM BROCCOLI STIRFRY that delivers every time.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is more commonly available.

Cut chicken thighs into bite-sized pieces.

Marinate chicken with a pinch of salt, sugar, white pepper, Chinese cooking wine, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and corn flour. Set aside to marinate for half an hour.

Dice Swiss mushrooms into equal pieces.

Chop broccoli into small florets.

Chop five cloves of garlic.

Heat a pan and drizzle some vegetable oil.

Add garlic to the pan and toss for a few seconds until aromatic.

Add broccoli to the pan and toss until it absorbs the oil.

Add diced mushrooms to the pan and toss for a few seconds.

Flavor with Chinese rice wine, adding it at the edge of the pan, then mix it through.

Add a little bit of water, cover with a lid, and let steam for about a minute.

Remove the veggies from the pan to keep them crunchy.

Add more oil to the same pan and spread the marinated chicken evenly, allowing it to contact the pan without stirring.

Let the chicken cook until it changes color on one side, about a minute, then flip to sear the other side.

Once the chicken is seared on both sides, add about half a cup of water and mix.

Cover with a lid and let cook for about 10 minutes.

Check the chicken; if the water has dried up and created a sauce, add the veggies back into the pan and toss.

Add a dash of water if you want a saucier dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens