Garlic, Broccoli, Mushrooms, and Chicken, Oh My!

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Garlic, Broccoli, Mushrooms and Chicken Stir Fry

What’s not to love? A Stir Fry meal is quick, easy and loaded with veggies. 

 

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From the recipe critic

Don’t You just Love Stir Fry?

One of my favorite meals is Stir Fry. I started out trying to duplicate the Chinese chicken and broccoli from my local Chinese Take out restaurant. Even after years of trying I just can’t get it right BUT…I have developed some great alternatives. My sister even gave me a WOK for a Christmas present one year. 

Some of my favorite veggies for stir fry are broccoli, asparagus, and/ or mushrooms. 

My new Chicken and Broccoli recipe

Last night I tried a new stir fry recipe. The differences are in the way the sauce is made. This one was real easy and thickened up nice. I hope you like garlic! 

I didn’t use the WOK this time because the recipe called for a large skillet but after making this once I’ll use the Wok from now on. 

One tip- Prep is everything. Have all your ingredients  prepared before you start cooking because it’s going to move fast, especially if you are using a WOK.

Garlic  Chicken Stir Fry

Recipe from The Recipe Critic

5 minute prep time   15 minute cook time

Stirring the chicken, broccoli and mushrooms all together.

Photo from the Recipe Critic

INGREDIENTS

  • 1 Tablespoon + 1 teaspoon vegetable oil (Divided use)
  • 1 Cup broccoli Florets
  • 1 Cup mushrooms (sliced)
  • 1 Yellow bell pepper (cored, seeded and thinly sliced)
  • 1 pound boneless chicken breast (cut into 1 inch pieces)
  • Salt & Pepper to taste
  • 4 Cloves of Garlic (minced)
  • 3/4 Cup Chicken Broth
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons soy sauce
  • 2 Teaspoons sesame oil
  • 2 teaspoons cornstarch

Instructions

  1. Heat 1 Teaspoon of oil in a large pan over medium heat
  2. Add Broccoli, mushrooms and bell pepper to pan. Cook 5-6 minutes or until vegetables are tender- DO NOT OVER COOK
  3. Remove Vegetables from pan and cover with foil to keep warm
  4. Wipe pan clean with paper towel. (I think this is unnecessary step but it’s in the recipe so up to you) Heat remaining tablespoon of oil over high heat.
  5. Add Chicken to pan in a single layer, season with Salt & Pepper
  6. Cook 3-4 minutes per side or until chicken is browned and cooked through.
  7. Lower heat to medium and add garlic. Cook for 30 seconds
  8. Add Vegetables back to pan
  9. In a Small bowl whisk together the chicken broth , sugar, soy sauce, sesame oil and cornstarch
  10. Pour over chicken and veggies and bring to a simmer.
  11. Simmer 1-2 minutes or until sauce has just thickened
  12. Serve immediately over rice

Photo credit- Deb Neumann

Notes

I left out the bell pepper as I am not a fan but as with most stir fry recipes you can add or subtract veggies to suit your tastes.

I didn’t measure the veggies – just put all the broccoli and mushrooms in- Way more than the 1 C each the recipe called for. Again, your preference.  The veggies are great when they have a well flavored sauce

I’m still looking for a good fried rice recipe if anyone out there has one

 

 

 

 

 

 

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