Chicken Broccoli Stir Fry

This chicken broccoli stir fry with mushrooms is an easy way to get dinner on the table on a busy weeknight. In this recipe, boneless, skinless chicken thighs are cooked with mushrooms and broccoli in a delicious homemade stir fry sauce.

Course Main Course

Cuisine Asian

Keyword chicken stir fry, easy chicken recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 278kcal

Author Elizabeth Rodriguez

Ingredients

1 pound Chicken Thighs skinless, boneless, trimmed of fat, and cut into bite-size pieces
½ teaspoon Salt we use kosher salt
2 tablespoons Oil use a neutral/flavorless oil with a high smoke point (we use canola oil)
¼ cup Water
1 tablespoon Cornstarch
¼ cup Reduced Sodium Soy Sauce
2 tablespoons Hoisin Sauce
1 tablespoon Brown Sugar
2 large Garlic Cloves minced or grated
1 teaspoon Ginger Powder
Pinch of Crushed Red Pepper or to taste – leave it out if you don’t like spicy
8 ounces White Button Mushrooms cleaned and sliced
6-8 ounces Broccoli Florets cut the larger ones into bite sized pieces
Rice or Noodles for serving optional

Instructions

Add the water and cornstarch to a medium bowl or jar; stir well with a fork or small whisk. Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger and crushed red pepper (if using) to the bowl/jar. 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.
Heat the oil in a large, deep, non-stick skillet or wok over medium-high heat. When the oil is hot, add the chicken and sprinkle with the salt. Arrange it in one layer and cook for 2 minutes.
Stir the chicken and arrange it so that the brown side is up and cook for another 2-3 minutes until browned on all sides, stirring occasionally.
Add the mushrooms to the skillet. Cook for 5 minutes until they soften and most of the liquid cooks out. Stir occasionally.
Add the broccoli and cook for 1 minute, stirring frequently.
Add the prepared stir fry sauce and stir to combine. As soon as the sauce starts to simmer, lower the heat to medium-low.
Cook for 3-5 minutes until the broccoli is bright green and crisp-tender, stir frequently.
Make sure the chicken is cooked through by cutting one of the larger pieces in half. It should be completely opaque with no pink.
Serve immediately over rice or noodles, if desired.

Notes

If serving with rice or noodles, start them first so they’re ready when needed.

Don’t slice the mushrooms too thin so they hold their shape when cooked.

Nutrition