Chicken Veggie Stir Fry (Printable Version)
Tender chicken and fresh veggies tossed in a savory garlic-ginger sauce, perfect for a quick yet flavorful weeknight meal.
# Ingredients:
→ Protein
01 -
455g chicken breast, cubed
02 -
Salt, to taste
03 -
Pepper, to taste
→ Vegetables
04 -
455g broccoli florets
05 -
225g mushrooms, sliced
→ Cooking Fat
06 -
3 tablespoons oil, for frying
→ Sauce
07 -
3 cloves garlic, minced
08 -
1 tablespoon ginger, minced
09 -
2 teaspoons sesame oil
10 -
80mL reduced sodium soy sauce
11 -
1 tablespoon brown sugar
12 -
240mL chicken broth
13 -
30g flour
# Steps:
01 -
In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
02 -
In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
03 -
Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
04 -
Return the chicken and vegetables to the saucy pan, stir until heated through.
05 -
Serve with hot rice or noodles.
# Notes:
01 -
The dish is versatile and can be customized with tofu, shrimp, or other vegetables.