If you’re looking for a quick, nutritious, and utterly delicious meal, this Chicken & Broccoli Stir-Fry with Mushrooms served over steamed rice is the perfect choice. Whether you’re pressed for time on a busy weeknight or want a wholesome dinner to enjoy with family, this recipe combines vibrant vegetables, tender chicken, and a savory sauce that’s sure to please. Let’s dive into how to prepare this easy, healthy dish.
Why You’ll Love This Recipe
This stir-fry is an ideal blend of flavor, texture, and nutrition. The tender chicken pairs beautifully with crisp broccoli and earthy mushrooms, all coated in a lightly sweet and savory sauce. It’s not only satisfying but also a breeze to customize. Add a touch of chili sauce for heat or swap the rice for cauliflower rice for a low-carb twist. Plus, it comes together in just 35 minutes!
Ingredients You’ll Need
For the Stir-Fry:
- 1 lb chicken breast or thighs (cut into bite-sized pieces)
- 3 cloves garlic (minced)
- 2 cups broccoli florets
- 1 cup mushrooms (sliced)
- 1/2 cup onion (diced)
- 2 tbsp olive oil or sesame oil
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
- 1 tbsp honey or brown sugar
- 1 tsp rice vinegar
- 1 tsp chili sauce (optional, for a spicy kick)
For Serving:
- 2 cups steamed white rice
Step-by-Step Instructions
1. Prep and Cook the Chicken
Begin by heating 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 4-5 minutes until they are browned and fully cooked through. Remove the chicken from the pan and set it aside.
Pro Tip: For extra flavor, marinate the chicken in a mix of soy sauce and garlic for 15 minutes before cooking.
2. Stir-Fry the Vegetables
In the same skillet, heat the remaining tablespoon of oil. Add the garlic, onion, broccoli, and mushrooms. Stir-fry for 5-6 minutes, ensuring the vegetables remain tender-crisp and vibrant.
Chef’s Tip: If you want softer broccoli, blanch it in boiling water for 2 minutes before adding it to the skillet.
3. Prepare the Sauce
While the vegetables are cooking, whisk together the sauce ingredients in a small bowl: soy sauce, honey, rice vinegar, and chili sauce (if using). Add the cornstarch slurry and mix well until smooth.
4. Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture, stirring to ensure all the ingredients are well coated. Let it cook for 2-3 minutes until the sauce thickens to your desired consistency.
Optional Add-Ons: Toss in water chestnuts or snap peas for extra crunch and variety.
5. Serve and Enjoy
Spoon the stir-fry over a bed of freshly steamed rice and serve immediately. Garnish with sesame seeds or sliced green onions for an extra touch of flavor and presentation.
Chef’s Notes
- Customizable Veggies: While broccoli and mushrooms are classic, you can easily swap or add vegetables like bell peppers, zucchini, or carrots based on your preference or what’s in your fridge.
- Protein Alternatives: This recipe works just as well with shrimp, tofu, or thinly sliced beef. Adjust the cooking time accordingly to avoid overcooking.
- Low-Carb Option: Replace steamed rice with cauliflower rice or serve it over zoodles (zucchini noodles) for a lighter alternative.
- Storage and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave for a quick next-day meal.
Nutritional Benefits
This recipe is packed with nutrients:
- Chicken provides a lean source of protein.
- Broccoli is rich in fiber, vitamins C and K, and antioxidants.
- Mushrooms offer a dose of potassium and B vitamins.
The combination makes this dish not just tasty but also incredibly wholesome.
Perfect Pairings
Looking to round out the meal? Try these additions:
- Appetizer: A simple cucumber salad with rice vinegar dressing.
- Drink: A refreshing glass of iced green tea or a light white wine like Sauvignon Blanc.
- Dessert: End on a sweet note with a light fruit sorbet or some fresh pineapple slices.
Frequently Asked Questions
Can I use frozen vegetables?
Absolutely! Frozen broccoli and mushrooms can save time. Just make sure to thaw and drain them properly to avoid excess water in the stir-fry.
What’s the best way to cut chicken for stir-fry?
For even cooking, slice the chicken into uniform bite-sized pieces. It’s easier to cut if the chicken is slightly frozen.
How do I prevent the sauce from being too salty?
Use low-sodium soy sauce and adjust the sweetness with more honey or brown sugar to balance the flavors.
Print
Chicken & Broccoli Stir-Fry with Mushrooms and Steamed Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This quick and nutritious stir-fry combines tender chicken, vibrant broccoli, earthy mushrooms, and a savory sauce. Perfect for busy weeknights, it’s a wholesome meal that’s as customizable as it is delicious.
Ingredients
Ingredients
- 1 lb chicken breast or thighs (cut into bite-sized pieces)
- 3 cloves garlic (minced)
- 2 cups broccoli florets
- 1 cup mushrooms (sliced)
- 1/2 cup onion (diced)
- 2 tbsp olive oil or sesame oil
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
- 1 tbsp honey or brown sugar
- 1 tsp rice vinegar
- 1 tsp chili sauce (optional, for heat)
For Serving:
- 2 cups steamed white rice
Instructions
Directions
- Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Add chicken and cook for 4-5 minutes until browned and fully cooked. Remove and set aside.
- Add the remaining oil to the skillet. Stir-fry garlic, onion, broccoli, and mushrooms for 5-6 minutes until tender-crisp.
- In a small bowl, mix soy sauce, honey, rice vinegar, chili sauce (if using), and the cornstarch slurry. Stir well.
- Return the chicken to the skillet. Pour the sauce over the chicken and vegetables. Stir and cook for 2-3 minutes until the sauce thickens and coats everything evenly.
- Serve the stir-fry over steamed rice and enjoy.
Notes
- Add water chestnuts or snap peas for extra crunch.
- Replace white rice with cauliflower rice for a low-carb option.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes