This chicken broccoli stir fry with mushrooms is an easy way to get dinner on the table on a busy weeknight. In this recipe, boneless, skinless chicken thighs are cooked with mushrooms and broccoli in a delicious homemade stir fry sauce.
Serve the chicken and broccoli over white rice or noodles for a satisfying meal. And, for a delicious change of pace, try a chicken green bean stir fry and this ham fried rice, which is a favorite at my house.
Ingredients
- Stir fry sauce – the ingredients for the sauce are easy to find. Cornstarch, brown sugar, garlic, ginger powder, and crushed red pepper are commonly available. For the low sodium soy sauce and hoisin sauce, look in the international section of large supermarkets, a specialty market or online.
- Chicken – we use boneless, skinless chicken thighs but chicken breast will work just as well.
- Broccoli – fresh is best for this stir fry. Frozen broccoli will release a lot of water and won’t be snappy. If you need to use frozen, cook it to the lowest recommended time on the package. Drain it well and arrange it on a paper towel lined plate to continue drying.
- Mushrooms – white button mushrooms work well
- Oil – we are cooking at a high temperature so use a neutral oil with a high smoke point (we use canola oil).
- Rice or Noodles for serving, optional
Recipe tips
- It’s best to prep all the ingredients for this dish before you start cooking. Things move quickly with a stir fry; you won’t have time to stop to get something ready.
- Go easy on the salt in this recipe because the soy sauce and hoisin sauce both contain a good amount. For best results use low sodium soy sauce. You can always add more salt at the end, if needed.
- The chicken stir fry cooks quickly so if you are serving it over rice or noodles, start them first so they’re ready when needed.
- Don’t slice the mushrooms too thin because they won’t hold their shape when cooked. This way you will have nice, hearty mushroom pieces in your finished dish.
Prep work
Trim any fat off the chicken and cut it into bite sized pieces. Cut any large broccoli florets into smaller pieces. Slice the mushrooms and prepare the stir fry sauce.
Add the water and cornstarch to a medium bowl or canning jar; stir well using a fork or small whisk. Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger and crushed red pepper (if using). 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.
Instructions
- 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, 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. When it comes to a 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.
Storing and reheating
Store any leftover chicken and broccoli in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave until hot and steaming.
Try these other quick and easy take-out inspired dinners:
- Shrimp and Chicken Fried Rice
- Beef and Broccoli
- Bacon Fried Rice
- Beef and Vegetable Stir Fry
- Shrimp Lo Mein
📖 Recipe
Chicken Broccoli Stir Fry
Ingredients
- 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 – leave it out if you don’t 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
Instructions
- 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.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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