Chicken Veggie Stir Fry
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!
Ingredients
- 1 lb chicken breast cubed (455 g)
- Salt and 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
Instructions
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add cubed chicken, season with salt and pepper, and cook for 6–8 minutes until browned and fully cooked. Remove from the pan and set aside.
- In the same pan, add 1 tablespoon of oil. Add mushrooms and cook for about 3 minutes until they soften. Add broccoli florets and stir-fry for 4–5 minutes until tender and bright green. Remove vegetables and set aside.
- Add the final tablespoon of oil to the pan. Sauté garlic and ginger for 1 minute until fragrant. Add soy sauce, sesame oil, brown sugar, chicken broth, and flour. Stir until smooth and slightly thickened, about 2–3 minutes.
- Return the chicken and vegetables to the pan. Stir everything together until evenly coated in sauce and heated through, about 2 minutes. Taste and adjust seasoning with extra salt or pepper if needed.