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Chicken and Broccoli with Mushrooms

This is a quick stir fry inspired by the classic Chinese Dish, Beef and Broccoli. This is incredibly filling and delicious, oh and fast cooking; what more could you want!?!

Serves 4

4 Cups cooked rice (2 Cups uncooked, prepared according to package directions)

½ Cup sodium-reduced Beef stock

¼ Cup Sodium-reduced Soy Sauce

¼ Cup cold water

2 tbsp brown sugar

1 tbsp Hoison sauce

5 Dashes sesame oil

1 tbsp cornstarch

1 tbsp extra virgin olive oil

1 pound (about 453g) boneless, skinless chicken breasts, sliced into thin strips

227 g cremini mushrooms, sliced

1 Medium onion, sliced into wedges

1 inch fresh ginger, grated

3 Cloves garlic, crushed (or grated)

1 Bunch broccoli, broken up into florets

Salt

Pepper

Prepare and cook the rice according to package directions. Meanwhile:

Combine the stock, soy sauce, water, brown sugar, hoisin, sesame oil, and cornstarch; mix well and set aside.

Heat a wok or deep skillet over high heat and add the olive oil. When it’s hot (it will ripple) add the chicken, mushrooms and onion; season lightly with salt and pepper.

Sauté for 2 minutes and then add the broccoli, again lightly season with salt and pepper.

Cook for another 2 minutes, the broccoli should be bright green at this point.

Add the ginger and garlic, sauté for about a minute and then add the soy mixture.

Let the mixture boil until the desired consistency; about a minute.

Drop the heat on the pan and make sure the chicken is cooked (it will be!).

Taste and adjust seasoning.

Serve over the rice.

Notes:

  1. Brown rice is exceptionally healthy but I find it does take longer to cook than white so if you have the time then go with brown and if not then go with white!
  2. Button mushrooms will work in place cremini mushrooms.
  3. Yes, beef stock, even though you’re cooking with chicken (I prefer the flavour).

Chicken and broccoli with mushroom