Chicken Broccoli Stir Fry
is an easy weeknight dinner made with chicken thighs, mushrooms, broccoli, and a simple homemade stir fry sauce.
- 1 pound Chicken Thighs (skinless, boneless, trimmed of fat, and cut into bite-size pieces)
- ½ teaspoon Salt (we use kosher salt)
- 2 tablespoons Oil (use a neutral/flavorless oil with a high smoke point (we use canola oil))
- ¼ cup Water
- 1 tablespoon Cornstarch
- ¼ cup Reduced Sodium Soy Sauce
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Brown Sugar
- 2 large Garlic Cloves (minced or grated)
- 1 teaspoon Ginger Powder
- Pinch of Crushed Red Pepper (or to taste â leave it out if you donât like spicy)
- 8 ounces White Button Mushrooms (cleaned and sliced)
- 6-8 ounces Broccoli Florets (cut the larger ones into bite sized pieces)
- Rice or Noodles for serving (optional)
- Add the water and cornstarch to a medium bowl or jar; stir well with a fork or small whisk. Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger and crushed red pepper (if using) to the bowl/jar. Stir to combine well. As the sauce sits, the cornstarch will settle at the bottom so give it a good stir right before adding it to the stir fry.
- Heat the oil in a large, deep, non-stick skillet or wok over medium-high heat. When the oil is hot, add the chicken and sprinkle with the salt. Arrange it in one layer and cook for 2 minutes.
- Stir the chicken and arrange it so that the brown side is up and cook for another 2-3 minutes until browned on all sides, stirring occasionally.
- Add the mushrooms to the skillet. Cook for 5 minutes until they soften and most of the liquid cooks out. Stir occasionally.
- Add the broccoli and cook for 1 minute, stirring frequently.
- Add the prepared stir fry sauce and stir to combine. As soon as the sauce starts to simmer, lower the heat to medium-low.
- Cook for 3-5 minutes until the broccoli is bright green and crisp-tender, stir frequently.
- Make sure the chicken is cooked through by cutting one of the larger pieces in half. It should be completely opaque with no pink.
- Serve immediately over rice or noodles, if desired.
Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger and crushed red pepper (if using) to the bowl/jar. As the sauce sits, the cornstarch will settle at the bottom so give it a good stir right before adding it to the stir fry.
Heat the oil in a large, deep, non-stick skillet or wok over medium-high heat. When the oil is hot, add the chicken and sprinkle with the salt. Arrange it in one layer and cook for 2 minutes.
Stir the chicken and arrange it so that the brown side is up and cook for another 2-3 minutes until browned on all sides, stirring occasionally. Cook for 5 minutes until they soften and most of the liquid cooks out.
Add the broccoli and cook for 1 minute, stirring frequently. Add the prepared stir fry sauce and stir to combine. As soon as the sauce starts to simmer, lower the heat to medium-low.
Cook for 3-5 minutes until the broccoli is bright green and crisp-tender, stir frequently. Make sure the chicken is cooked through by cutting one of the larger pieces in half.
Serve immediately over rice or noodles, if desired.
