Stir-Fried Chicken with Veggies

Getting takeout is a treat that is deserving of cravings. And you can recreate the charm of a Chinese takeout right in your own home using our simple chicken veggie stir fry recipe. Depending on what you have in your refrigerator, feel free to switch up the protein or vegetables. No matter what, the straightforward sauce’s flavorful punch will bind the food together.Getting takeout is a treat that is deserving of cravings. And you can recreate the charm of a Chinese takeout right in your own home using our simple chicken veggie stir fry recipe. Depending on what you have in your refrigerator, feel free to switch up the protein or vegetables. No matter what, the straightforward sauce’s flavorful punch will bind the food together.

Ingredients

for 6 portions

Cubed 1 lb (455 g) chicken breast, salt and pepper to taste
Broccoli florets, 1 lb (455 g)
8 ounces (225 grams) of sliced, fried mushrooms in 3 tablespoons of oil

Sauce

3 minced garlic cloves
1 teaspoon minced ginger
Sesame oil

two teaspoons
1/3 cup soy sauce with less salt (80 mL)
Brown sugar

1 tablespoon
Chicken broth, one cup (240 mL)
flour, 1/4 cup (30 g)

Preparation

1 tablespoon of oil should be added to a big pan over medium-high heat. Add the chicken to the hot oil, season with salt and pepper, and cook through and brown. Take the cooked chicken out of the pan and place it aside.
Add mushrooms to the same pan after heating 1 tablespoon of oil. Add broccoli florets and stir-fry until the broccoli is cooked once the mushrooms begin to soften. Broccoli and mushrooms that have been cooked should be taken out and put aside.
Garlic and ginger should be sautéed in the pan with 1 tablespoon of oil until aromatic. Stir in the rest of the sauce’s components until smooth.
Stirring until cooked through, add the chicken and vegetables back to the saucy pan.
Serve with hot noodles or rice.