Chicken & Veggie Stir-Fry

Chicken & Veggie Stir-Fry

When you

need dinner on the table fast, takeout is often the easiest option. But with our chicken and veggie stir-fry recipe, you can recreate a flavorful dish in the comfort of your own kitchen that's just as fast as takeout. Succulent white meat is perfectly seared to a golden brown, then mixed with mushrooms and broccoli florets in a savory sauce of soy sauce, garlic, ginger, brown sugar, and sesame oil. Served over hot steamed rice or noodles, this is a complete and satisfying meal. The best part? You can customize this recipe based on what's in your fridge, whether swapping the chicken for tofu or shrimp or choosing your favorite mix of veggies.

Filed Under

North American, Chinese, Comfort Food, Dairy-Free, Healthy, Low-Carb, Dinner, Kid-Friendly, Weeknight, Fusion, One-Pot or Pan, Pan Fry, Tasty EWD Healthy, Lunar New Year, Budget 10, Low-Calorie, High-Protein, Low-Sugar, Low-Fat, Meal

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Chef Carrots the Friendly Bunny

Easy

You've got this!

Quick

Under 1 Hour

Ingredients

You'll Need:

  • 455 g chicken breast (cubed)
  • - salt (to taste)
  • - pepper (to taste)
  • 455 g broccoli floret
  • 225 g mushroom (sliced)
  • 3 tablespoons oil (for frying)

Sauce

  • 3 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 2 teaspoons sesame oil
  • 80 mL reduced sodium soy sauce
  • 1 tablespoon brown sugar
  • 240 mL chicken broth
  • 30 g flour
Lemons and Lime

Preparation

  1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  4. Return the chicken and vegetables to the saucy pan, stir until heated through.
  5. Serve with hot rice or noodles.
  6. Enjoy!
Yumi Holding a Basket of Fresh Vegetables

Nutrition

calories

220

carbohydrates

14g

fat

5g

fiber

3g

protein

28g

sugar

3g

Last updated on 2024-05-01

Tips

  • marieegiee

    "Added bell peppers and red onion, tossed them in with the mushrooms. Also threw in some crushed red pepper! Yum!"

    6 years ago

  • Genevra Thurman-Kuntz

    "My family won’t do mushrooms, sadly, but I added some baby carrots and bamboo shoots instead. Also used chicken thighs as they were on sale. It came out so good. I’m thinking this sauce can be used as a base for a lot of sir fry meals and I can’t wait to try it."

    7 years ago

  • mimimae

    "Make sure you sift the flour to make it smoother!!"

    7 years ago

  • Gina Hopkinson

    "SOOO GOOD!!! I used beef + beef stock instead, added leftover veggies (green beans, onions, carrots, mushrooms, even courgettes lol) and mixed in sesame seeds at the end, served on top of rice 😍 I didn’t go overboard with the salt, and I changed the soy sauce/beef stock ratio as I didn’t have low-sodium soy sauce — turned out great!! 10/10 would make again 👌"

    6 years ago

  • Dana Marie

    "Add the flour slowly so it doesn’t clump and whisk while adding."

    7 years ago

  • organic_juice

    "This is really good! If you don’t have low sodium soy say, just don’t season the chicken with salt and it won’t be salty"

    7 years ago

  • devonbroughton

    "I added it with purple sweet potato noodles and garnished with chopped parsley and pomegranate rubies 👌😌"

    6 years ago

  • Rachel Young

    "Helps to pre-steam the broccoli"

    7 years ago

  • Gabriela M Leon

    "Made mine with brown rice on the side I like my sauce sweeter so I added more brown sugar"

    7 years ago

  • Stefan Easterling

    "I used cornstarch water mix instead of flour. Also if you put a pinch of baking soda in when your cooking the chicken it will keep the chicken soft and tender just like a takeout place."

    6 years ago

  • Jennifer Smith

    "This is great without chicken and a large variety of veggies for those vegetarians out there!"

    7 years ago

  • Stella Palz

    "I pre-steamed the broccoli before I cooked it with the mushrooms. Cooked the rice in chicken broth which gave the rice some extra flavors. Will cook it again👌🏼"

    7 years ago

  • Emily Buhler

    "Make sure you use low sodium soy sauce, I didn’t ask found mine too salty! Still tastes amazing!"

    7 years ago

  • Kelly Ketter

    "Added bean sprouts & water chestnuts! Next time added some snow peas"

    7 years ago

  • Ashley Rivera

    "I added carrots and onions, I loved the sauce, the whole recipe is easy and delicious😍"

    6 years ago

  • Son Truong

    "If you’re using regular soy sauce, use less than 1/3 cup. 1/3 cup exactly will make it overly salty"

    7 years ago

  • Rachel Chavez

    "I wisked the flour and chicken broth together before adding to the pan and no lumps! New family favorite!!!!"

    6 years ago

  • Andreea Tăpăstău

    "I didn’t have ginger, but added a little bit of orange zest for some citric taste"

    7 years ago

  • anniedig

    "I’ve added in a handful of shredded carrots with the broccoli to up our veggie intake and it’s delicious."

    3 years ago

  • marieegiee

    "Added bell peppers and red onion, tossed them in with the mushrooms. Also threw in some crushed red pepper! Yum!"

    6 years ago