Delicious Chicken and Broccoli Stir Fry with Mushrooms Quick and Easy

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is often more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is usually cheaper.

Slice chicken breast into bite-sized chunks.

Sharpen knife before cutting chicken.

Add 1 tablespoon of water to the sliced chicken and mix to absorb.

Add 1 tablespoon of cornstarch, 1 teaspoon of salt, and 1/4 teaspoon of black pepper to the chicken and mix well.

Add 1 tablespoon of oil to the chicken mixture and mix to prevent sticking.

Prepare a sauce by mixing 1 cup of chicken broth, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornstarch.

Heat a cast iron skillet over medium-high heat and add oil.

Add broccoli to the skillet and coat with oil, then add 2 cups of water and cover to steam for 3-6 minutes until fork tender.

Remove broccoli from the skillet and set aside.

Dump the water from the skillet and wipe out any excess.

Add oil to the skillet and heat.

Add marinated chicken to the skillet and stir-fry until no pink remains.

Add mixed vegetables and stir to combine.

Add 1.5 cups of mushrooms and mix in.

Add the steamed broccoli back into the skillet.

Pour in 1/4 cup of rice wine and stir everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens