Ingredients
Scale
- 1 pound chicken breast, cubed
- 1 pound broccoli florets (pre-cut saves time!)
- 8 ounces mushrooms, sliced (cremini recommended for extra flavor)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon brown sugar (dark brown gives more depth)
- 1 cup chicken broth (homemade if possible)
- 1/4 cup all-purpose flour (for thickening)
- Salt and pepper to taste
- 3 tablespoons cooking oil (divided)
Instructions
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer without crowding. Season with a little salt and pepper. Let them cook undisturbed for about 2 minutes until the bottoms are golden. Stir and continue cooking for another 3 minutes, or until the chicken is cooked through and golden all over. Transfer to a clean plate.
- Cook the Veggies: Add another tablespoon of oil to the same pan. Toss in the mushrooms and spread them out so they brown properly. Let them cook for about 3 minutes until softened and slightly golden. Add the broccoli and stir-fry for another 3 to 4 minutes, just until bright green and tender-crisp. Transfer to the plate with the chicken.
- Make the Sauce: Pour the final tablespoon of oil into the pan. Add garlic and ginger, stirring constantly for about 30 seconds until fragrant. Pour in the soy sauce, sesame oil, brown sugar, and chicken broth, scraping the pan to lift any tasty bits stuck to the bottom. Gradually whisk in the flour until smooth and let it simmer for 1 to 2 minutes until thickened and glossy.
- Bring It All Together: Return the chicken and veggies to the pan. Gently toss everything together until well coated in the sauce. Let it bubble for another 1 to 2 minutes until everything is heated through and deliciously saucy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes