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Chicken Broccoli Mushrooms Stir Fry

Chicken Broccoli Mushrooms Stir Fry

This chicken broccoli mushrooms stir fry, is quick and easy! In this recipe, boneless, skinless chicken thighs are cooked with mushrooms and broccoli in a delicious Asian inspired sauce.

 

Chicken thighs are great because they don’t dry out like chicken breast does, and they have a ton of flavor. Here we serve the stir fry with jasmine rice, but noodles would be great too.

 

Need more quick and easy recipes, try this beef and broccoli recipe or this shrimp lo mein. Enjoy!

 

 

To make this chicken stir fry you will need

1 lb. Chicken Thighs, boneless, skinless

¼ tsp. Salt, or to taste

2 tbsp. Canola Oil

¼ cup Water

1 tbsp. Corn Starch

¼ cup Soy Sauce, reduced sodium

1 tbsp. Hoisin Sauce

1 tbsp. Brown Sugar

2 Large Garlic Cloves, minced or grated

1 tsp. Fresh Ginger, minced or grated

8 oz. White Button Mushrooms, sliced

12 oz. Broccoli Florets

 

Cook’s Notes

It’s best to prepare all of the components for this dish before you start cooking. Things move quickly with a stir fry, having all of the ingredients ready to go ensures nothing burns or overcooks.

 

If you’re serving the stir fry over rice or noodles, start them first so they’re ready when needed.

 

 

Prepare the Chicken

Slice the chicken into bite sized strips or cubes, sprinkle with just a little bit of salt. Use very little salt in this recipe since the soy sauce and hoisin sauce both contain salt. You can always add a little more at the end, if needed.

 

Prepare the Sauce

Add the water and cornstarch to a medium bowl; stir well using a fork or small whisk. Add the soy sauce, hoisin sauce, brown sugar, garlic, and ginger to the bowl. Stir to combine well. As the sauce sits, the cornstarch will settle at the bottom so give it a good stir right before adding it to the stir fry.

 

Slice the mushrooms but don’t slice them too thin. If they’re too thin they won’t hold their shape when cooked. Keeping them on the thick side will ensure you have beautiful mushroom pieces in your finished dish.

 

A close up of Chicken Broccoli Mushrooms Stir Fry with white rice on the side

 

 

Make the Stir Fry

Heat the oil in a large skillet or wok over high heat. When the oil is hot, but not smoking, add the chicken. Cook the chicken for 2-3 minutes until browned on all sides, stirring frequently.

 

Lower the heat to medium and add the mushrooms to the skillet. Cook the mushrooms for 5 minutes, until the liquid starts to evaporate, stir frequently.

 

Now, add the broccoli and the prepared sauce and stir to combine. As soon as the sauce starts to simmer, lower the heat to medium-low and cover.

 

Cook for 10 minutes or until the broccoli is the desired tenderness and the chicken is cooked through. Stir occasionally.

 

Serve immediately over jasmine rice or noodles.

 

For more delicious take-out favorites at home, try these easy recipes:

 

 

 

 

 

 

Chicken Broccoli Mushrooms Stir Fry with white rice on the side served in a light gray bowl.
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Chicken Broccoli Mushrooms Stir Fry

This chicken broccoli mushrooms stir fry is quick and easy! Boneless, skinless chicken thighs are cooked with mushrooms and broccoli in a delicious Asian inspired sauce.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken stir fry, easy chicken recipes
Servings: 4
Calories: 289kcal

Ingredients

  • 1 lb. Chicken Thighs boneless, skinless
  • ¼ tsp. Salt or to taste
  • 2 tbsp. Canola Oil
  • ¼ cup Water
  • 1 tbsp. Corn Starch
  • ¼ cup Soy Sauce reduced sodium
  • 1 tbsp. Hoisin Sauce
  • 1 tbsp. Brown Sugar
  • 2 Large Garlic Cloves minced or grated
  • 1 tsp. Fresh Ginger minced or grated
  • 8 oz. White Button Mushrooms sliced
  • 12 oz. Broccoli Florets

Instructions

Prepare the Chicken

  • Slice the chicken into bite sized strips or cubes, sprinkle with just a little bit of salt.

Prepare the Sauce

  • Add the water and cornstarch to a medium bowl; stir well using a fork or small whisk. Add the soy sauce, hoisin sauce, brown sugar, garlic, and ginger to the bowl. Stir to combine well. Give the sauce a good stir right before adding it to the stir fry.
  • Slice the mushrooms but don’t slice them too thin.

Make the Stir Fry

  • Heat the oil in a large skillet or wok over high heat. When the oil is hot, but not smoking, add the chicken. Cook the chicken for 2-3 minutes until browned on all sides, stirring frequently.
  • Lower the heat to medium and add the mushrooms to the skillet. Cook the mushrooms for 5 minutes, until the liquid starts to evaporate, stir frequently.
  • Add the broccoli and the prepared sauce and stir to combine. As soon as the sauce starts to simmer, lower the heat to medium-low and cover. Cook for 10 minutes or until the broccoli is the desired tenderness and the chicken is cooked through. Stir occasionally.
  • Serve immediately over jasmine rice or noodles.

Notes

It’s best to prepare all of the components for this dish before you start cooking. Things move quickly with a stir fry, having all of the ingredients ready to go ensures nothing burns or overcooks. If you’re serving the stir fry over rice or noodles, start them first so they’re ready when needed.
 
Use very little salt in this recipe since the soy sauce and hoisin sauce both contain salt. You can always add a little more at the end, if needed.

Nutrition

Calories: 289kcal | Carbohydrates: 18g | Protein: 27g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 844mg | Potassium: 755mg | Fiber: 3g | Sugar: 7g | Vitamin A: 555IU | Vitamin C: 77.6mg | Calcium: 59mg | Iron: 2.1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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