Description
A flavorful stir-fry of chicken, broccoli, and mushrooms cooked in a light soy-based sauce, perfect for busy weeknights.
Ingredients
- 500g chicken breast, diced
- 2 cups broccoli florets
- 2 cups mushrooms, sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp cornstarch + 2 tbsp water (for slurry)
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions; set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Sauté chicken with salt and pepper until cooked through (5-7 minutes). Remove and set aside.
- In the same pan, add sesame oil and sauté onions and garlic until fragrant.
- Add broccoli and mushrooms; cook until tender-crisp.
- Return chicken to the pan; add soy sauce and mix well.
- Prepare the cornstarch slurry by mixing with water; stir into the pan until the sauce thickens slightly.
- Serve hot over rice.
Notes
For a perfect meal experience, pair with a light salad or steamed dumplings. Store leftovers in an airtight container for up to three days.
