Last winter, we got snowed in during a weekend storm that blanketed the entire neighborhood in white. Power stayed on, thank goodness, but the roads were a mess, and grocery deliveries were backed up for days. My husband, two kids, and I huddled up for a cozy weekend indoors—games, puzzles, and nonstop snacking. By Sunday afternoon, we were all craving something warm and satisfying that wasn’t cookies or popcorn.

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I started digging through the fridge, trying to make the most of what we had. There were a couple of chicken breasts, some slightly tired broccoli, and a bag of mushrooms that somehow escaped last week’s dinner plans. My daughter, who was helping me “chef,” proudly announced she’d be in charge of the sauce—mostly because she wanted to whisk things. So we threw it all into the pan, added a garlic-ginger sauce she helped stir together, and hoped for the best.

The moment I set the pan on the table, the kids were already piling their plates. My son, who usually declares anything green to be suspicious, cleaned his bowl and asked for seconds. Even my husband paused his movie to get up for another scoop.

We ate together in the warm glow of our kitchen while the snow kept falling outside. That simple stir fry turned into one of those unexpected meals that everyone remembered—comforting, flavorful, and made from what we had on hand.

Short Description

This Chicken Veggie Stir Fry is a quick and healthy dinner made with tender chicken breast, broccoli, and mushrooms in a savory garlic-ginger soy sauce. Perfect for busy weeknights and meal prep!

Key Ingredients

1 lb chicken breast, cubed (455 g)
Salt, to taste
Pepper, to taste
1 lb broccoli florets (455 g)
8 oz mushrooms, sliced (225 g)
3 tablespoons oil (divided)

For the Sauce:

3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce (80 mL)
1 tablespoon brown sugar
1 cup chicken broth (240 mL)
¼ cup flour (30 g)

Tools Needed

Large pan or wok
Knife and cutting board
Measuring spoons and cups
Stirring spoon or spatula

Cooking Instructions

Step 1: Sauté the Chicken
Start by heating 1 tablespoon of oil in a large pan over medium-high heat. Once the oil is hot, add the cubed chicken breast, seasoning it with salt and pepper.

Stir occasionally, cooking for about 6-8 minutes, or until the chicken is browned and cooked through. Once done, remove the chicken from the pan and set it aside.

Step 2: Cook the Vegetables
In the same pan, add another tablespoon of oil. Toss in the sliced mushrooms and sauté until they begin to soften, about 3 minutes.

Next, add the broccoli florets and continue stir-frying for another 4-5 minutes until the broccoli is tender yet still vibrant green. Remove the mushrooms and broccoli from the pan and set aside.

Step 3: Prepare the Sauce
Now, add the remaining tablespoon of oil to the pan and sauté the minced garlic and ginger until fragrant, about 1 minute.

Add the soy sauce, sesame oil, brown sugar, chicken broth, and flour. Stir everything together until the mixture is smooth and slightly thickened, about 2-3 minutes.

Step 4: Combine Everything
Return the cooked chicken and vegetables back into the pan with the sauce. Stir everything until it is well coated and heated through, about 2 more minutes. Taste the stir-fry and adjust the seasoning with extra salt or pepper if needed.

Why You’ll Love This Recipe

Quick & Easy: This stir-fry comes together in just 30 minutes, making it perfect for busy nights when you need something healthy and satisfying.

Flavorful: The garlic-ginger sauce is rich and savory, bringing out the best in the chicken and vegetables.

Healthy: Packed with lean protein and vegetables, this dish is a nutritious choice for any meal.

Customizable: Swap in your favorite veggies like bell peppers, carrots, or snap peas to make it your own.

Mistakes to Avoid & Solutions

Chicken Not Browned Properly: If your chicken isn’t browning, make sure your pan is hot enough before adding the meat. You may need to increase the heat slightly.

Sauce Too Thin: If the sauce is too thin, mix a little more flour with water to form a slurry and add it to the pan to thicken it up.

Overcooked Vegetables: Stir-fry vegetables quickly to maintain their vibrant color and crunch. Avoid cooking them for too long, or they might turn soggy.

Lack of Flavor: If the stir-fry tastes bland, increase the garlic and ginger or add a little more soy sauce for depth.

Serving and Pairing Suggestions

– Serve over warm jasmine or brown rice for a full meal

– Pair with quinoa or cauliflower rice for a low-carb option

– Great alongside vegetable spring rolls or miso soup

– Try a side of steamed edamame with sea salt

– Serve buffet-style for family dinners or prep as individual meal bowls

Storage and Reheating Tips

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, microwave the stir-fry for 1-2 minutes, or heat it in a pan over medium heat until warmed through.

FAQs

1. Can I use frozen vegetables instead of fresh?
Yes! Just make sure to thaw and drain them well before cooking to avoid excess water in the pan.

2. What’s a good substitute for chicken?
Try tofu, shrimp, or even thinly sliced beef. Tofu should be pressed and pan-fried until golden before adding.

3. Can I make this gluten-free?
Use tamari or coconut aminos in place of soy sauce and a gluten-free flour like cornstarch or rice flour in the sauce.

4. Is it okay to use pre-minced garlic and ginger?
Fresh is best for flavor, but pre-minced versions work in a pinch. Use slightly more to make up for milder taste.

5. How do I make the sauce spicier?
Add a teaspoon of chili garlic sauce, sriracha, or crushed red pepper flakes while sautéing the garlic and ginger.

Tips & Tricks

For extra flavor, try marinating the chicken in the soy sauce, ginger, and garlic for 15-20 minutes before cooking.

To make the dish even healthier, swap out the oil for a lower-fat alternative like olive oil or avocado oil.

Recipe Variations

Lemon-Garlic Stir Fry
Swap brown sugar with 1 tablespoon honey and add 2 tablespoons lemon juice to the sauce. The result is lighter with a zesty zing.

Spicy Thai-Inspired Stir Fry
Replace soy sauce with fish sauce, add 1 tablespoon peanut butter and a chopped Thai chili to the sauce. Top with crushed peanuts and fresh cilantro.

Teriyaki Chicken Veggie Stir Fry
Use teriyaki sauce instead of the original sauce. Omit the flour. Simmer the sauce until thickened, then toss with chicken and veggies.

Vegan Stir Fry
Swap chicken for tofu or tempeh. Use vegetable broth instead of chicken broth. Cook tofu until golden before mixing with vegetables.

Final Thoughts

That snowy weekend stir fry has become something of a tradition now. Anytime we feel stuck indoors—rainy Saturdays, long weekends, or just lazy days when no one wants to grocery shop—it’s back on the menu. The smell of garlic and ginger fills the kitchen, and the kids automatically reach for the chopsticks, even if we end up eating off mismatched plates. It’s not fancy, but it brings us together in the best way.

Meals like this remind me that great food doesn’t have to be complicated—just warm, satisfying, and shared with the people you care about most. And if it gets my son to eat broccoli? That’s a win every time.

Chicken Veggie Stir Fry