Chicken broccoli mushroom stir fry is light, saucy, healthy, and perfect for a weeknight dinner.
This is exactly the dish I would venture toward at a Chinese buffet restaurant. Hubby would head for the orange chicken and I would find a veggie-centric chicken entree with broccoli or green beans. A dish with broccoli and mushrooms, two of my favorites, would be the first entree on my plate.
Chicken Breast: Chicken thighs also work. The chicken is thinly sliced so it cooks quickly.
Flour: Provides a light coating for the chicken and along with the cornstarch will help thicken the sauce.
Canola Oil: I always keep canola oil around for stir fry recipes as it is a neutral oil and has a high smoke point.
Broccoli: We love broccoli! It’s one of my favorite vegetables and is excellent in stir-fry recipes.
Onion: Thin slices of onion add great flavor and nice color contrast.
Fresh Mushrooms: I really like portobello mushrooms. They are thick, and meaty, and hold their shape nicely in the hot stir fry. I find they tend to stay fresh longer than other varieties. White button mushrooms also work fine.
Low Sodium Chicken stock: The liquid base of the sauce.
Brown Sugar: Most good stir-fry sauces are a mix of sweet and savory (and spicy if you are me!). I tried honey, but quickly returned to brown sugar for the flavor and consistency.
Hoisin Sauce: Adds a rich, tangy and slightly sweet flavor to the sauce.
Low Sodium Soy Sauce: Soy sauce is a base for most stir-fry sauces, providing a salty, savory flavor.
Fresh Ginger: I love the bright, fresh flavor ginger adds to any recipe. Fresh ginger lasts a long time in the freezer.
Garlic: Adds that distinctive, sharp flavor that makes garlic essential to so many savory recipes.
Sriracha Sauce: A delicious hot chili sauce if you like to add spice to your dishes. I add sriracha sauce to all my stir-fry recipes, but definitely optional.
Sesame Oil: Adds richness and authentic flavor to the sauce.
Cornstarch: Helps thicken the sauce.
Black Pepper: Add sharp flavor and spice to the dish.
Thai Basil: I love to add Thai basil during the summer, when my fresh herbs are flourishing outside.
Start by slicing your chicken. Add to a bowl along with the flour and give the mixture a stir. I usually let the chicken sit in the flour for a bit while I chop the vegetables. You will also want to heat up a wok or heavy steel skillet. Once the skillet is hot, add the oil.
While the chicken and veggies are doing their thing in the skillet, mix up your stir-fry sauce.
Once the chicken is cooking through and the veggies are tender to your liking, stir in the sauce. The sauce will thicken and coat the chicken and vegetables.
Add black pepper to taste and a sprinkle of Thai basil if you have it on hand.
Chicken broccoli mushroom stir fry is a great choice for a quick, easy, and tasty dinner!
Chicken Broccoli Mushroom Stir Fry
- 1 boneless skinless chicken breast sliced into thin strips
- 1 Tbsp flour
- 1 Tbsp canola oil
- 3 cups broccoli chopped into small bite-sized pieces
- ½ cup onion sliced thinly
- 2 cups fresh mushrooms chopped into small chunks
- ¼ cup low sodium chicken stock
- 2 tsp brown sugar
- 1 Tbsp hoisin sauce
- 1 Tbsp low sodium soy sauce
- 1 tsp fresh ginger grated
- 1 garlic clove grated
- 1 tsp sriracha sauce optional
- 1 tsp sesame oil
- 1 tsp cornstarch
- fresh black pepper to taste
- Thai basil roughly chopped – optional
- Slice the chicken and add to a bowl along with the flour. Stir and allow the flour coat the chicken.
- Heat a large heavy skillet on medium high heat and add canola oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned.
- Add broccoli to the skillet and stir fry for 5 minutes. Add onions and mushrooms and stir fry another 5 minutes until the mushroom and onions are softening, and the broccoli is crisp tender.
- In the bowl or measuring cup, add chicken stock, brown sugar, soy sauce, hoisin sauce, grated ginger, grated garlic, sriracha (if using) sesame oil, and cornstarch. Stir until smooth and set aside.
- Stir the sauce again, then pour into the pan with the chicken and vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened. Season with pepper and serve over hot rice. Sprinkle with fresh Thai basil if desired.