Veggie Chicken Stir Fry (Printable Version)
Easy veggie and chicken stir fry with garlic and ginger flavors. Quick, flexible, and super tasty.
# Ingredients:
01 -
Broccoli florets, 1 lb (455 g)
02 -
Mushrooms, sliced, 8 oz (225 g)
03 -
3 tbsp oil, for cooking
04 -
1 lb chicken breast, cut into cubes (455 g)
05 -
Add salt as needed
06 -
A dash of pepper
→ Sauce
07 -
1 tbsp fresh ginger, chopped finely
08 -
Low sodium soy sauce, ⅓ cup (80 mL)
09 -
3 garlic cloves, diced
10 -
2 tsp sesame oil
11 -
Brown sugar, 1 tbsp
12 -
¼ cup flour, about 30 g
13 -
1 cup chicken stock (240 mL)
# Steps:
01 -
Heat up one tablespoon of oil in a big pan over medium-high. Toss in the chicken, sprinkle with a pinch of salt and pepper, and cook until it's nicely browned and cooked through. Take the chicken out and set aside.
02 -
Using the same pan, pour in a tablespoon of oil and start cooking the mushrooms. Once they soften, add broccoli and stir-fry till the broccoli becomes tender. Remove the veggies from the pan and set them aside too.
03 -
Pour another tablespoon of oil into the pan and sauté garlic and ginger till you can smell them. Mix in the rest of the sauce ingredients and stir until smooth.
04 -
Add the reserved chicken and veggies back into the pan with the sauce. Stir everything and warm it up completely.
05 -
Serve while hot with noodles or a bowl of freshly steamed rice.
# Notes:
01 -
Feel free to change things up with shrimp, tofu, or other vegetables you like.