Broccoli Stir-Fry With Chicken and Mushrooms
Updated Feb. 1, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons good-quality vegetable oil
- 2tablespoons minced garlic
- 1tablespoon minced fresh ginger
- 4scallions, chopped
- 1pound broccoli, trimmed and cut into bite-size pieces, the stems no more than ¼-inch thick
- 8ounces button mushrooms, cleaned, trimmed and sliced
- Salt
- 1cup water
- 8ounces boneless, skinless chicken breasts or thighs, cut into ½- to ¾-inch chunks or thin slices and blotted dry
- 2tablespoons soy sauce
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
200 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 19 grams protein; 748 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
- Step 2
Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
- Step 3
Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
- Step 4
Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
- Stir-fries work with virtually any combination of vegetables; protein-dense food (meat, poultry, fish, tofu, etc.) is optional. Use pork (like shoulder), shrimp, beef (like sirloin), or tofu instead of chicken; slice the meat thinly or the tofu into cubes.Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms.Use fish sauce instead of soy sauce and finish with a squeeze of lime to give it a Southeast Asian flavor.Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 tablespoon chopped rosemary or thyme to give it a Mediterranean flavor profile.Use coconut milk instead of water and 1 tablespoon curry powder instead of soy sauce to give it an Indian flavor profile.
Private Notes
Comments
Note that if you use a wok, you should use a little less water - using the full cup concentrates at the bottom of the pan and takes too long to evaporate, making the broccoli soggy. We thought this was a little bland - might use chicken stock instead of water next time, add some red pepper, and possibly use more garlic. Great mix of veggies and good procedural recipe - tasted pretty good, and will continue to use and tweak.
Made this dish with a few adjustments and it turned out delicious!
I marinated the chicken thighs in soy sauce and grated ginger before cutting them up - thought the chicken would be bland otherwise and I'm glad I did.
I also sauteed the mushrooms separately before adding the broccoli, etc. so they would saute vs steam and added a couple carrots for color.
Served with brown rice and it was a hit! Will say I used more fresh ginger and garlic than called for, as I typically do. :)
I made this recipe as directed. It was very quick and everyone loved it. I added some additional vegetables (asparagus and carrots) and it was great. I will make it again!
Just OK. Broccoli was not cooked enough and flavor was kind of bland, even though I used chicken stock instead of water and added red pepper flakes. Would not bother making again.
Made this with mushrooms, scallions, bok choy roasted cauliflower and leftover chicken breast. Delicious.
Definitely bland if you don't add to it. Good to follow some of the suggestions below like red pepper or siracha and fish sauce. might need more ginger and garlic as well.
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