Ingredients

For the Stir Fry:

• 1 lb boneless, skinless chicken breast, cut into ¾-inch pieces
• 2 Tbsp cooking oil (extra light olive oil recommended), divided
• 1 lb broccoli florets (about 5 cups)
• 1 small yellow onion, sliced into strips
• ½ lb white button mushrooms, thickly sliced

For the Sauce:

• ⅔ cup low-sodium chicken broth
• 3 Tbsp low-sodium soy sauce (or Tamari for a gluten-free option)
• 2 Tbsp packed light brown sugar (or honey to taste)
• 1 Tbsp cornstarch
• 1 Tbsp sesame oil
• 1 tsp fresh ginger, peeled and grated
• 1 tsp garlic (about 2 small cloves), grated
• ¼ tsp black pepper, plus extra for seasoning the chicken

Instructions

1. Prepare the Sauce:
   In a small bowl, whisk together all sauce ingredients until the sugar and cornstarch dissolve. If needed, use warm broth to speed up the process. Set aside.
2. Cook the Chicken:
   Season the chicken lightly with black pepper. Heat a large skillet or wok over medium-high heat and add 1 Tbsp of oil. Add the chicken in a single layer and let it sear for 1 minute without stirring. Then, stir-fry for about 5 more minutes until golden brown and cooked through. Remove the chicken from the pan, place it in a bowl, and cover loosely to keep warm.
3. Stir-Fry the Vegetables:
   In the same pan, add the remaining 1 Tbsp of oil along with the broccoli, sliced onion, and mushrooms. Stir-fry for about 3 minutes until the mushrooms soften and the broccoli is crisp-tender. Lower the heat to medium-low.
4. Add the Sauce:
   Stir the sauce again to ensure the cornstarch hasn’t settled, then pour it over the vegetables. Let it simmer for 3-4 minutes until thickened and the garlic and ginger are fragrant. If the sauce is too thick, add water 1 tablespoon at a time to reach your desired consistency.
5. Combine and Serve:
   Return the chicken to the pan and stir everything together for about 30 seconds until heated through. Taste and add more soy sauce if needed. Serve immediately over hot rice.  

Nutrition