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!?!
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
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.
- 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!
- Button mushrooms will work in place cremini mushrooms.
- Yes, beef stock, even though you’re cooking with chicken (I prefer the flavour).