After a long day at work, we don’t want to come home and spend a lot of time cooking dinner. We crave something that is quick and easy, yet nutritious and flavorful. This chicken broccoli stir-fry only needs a few Asian-inspired ingredients to add some spice and can be made with one skillet for easy cleaning. In just a few minutes, we have the perfect weeknight meal that we look forward to having all day!
Chicken Broccoli Stir-Fry
- 1 pound chicken breasts, cut into 1/2 inch pieces
- 1 pound broccoli florets
- 1/2 pound button mushrooms, sliced
- 3 scallions, chopped
- 2 cloves garlic, minced, divided
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1 teaspoon red chili flakes
- 1 cup water
- kosher salt and freshly ground pepper, to taste
- In a large bowl, toss the chicken with scallions, 1 minced garlic clove, 1/2 tablespoon ginger and the soy sauce. Add salt to taste and marinate for 15 minutes at room temperature.
- Heat a deep skillet over medium-high heat. Add half the vegetable oil, as well as the rest of the ginger and garlic. Heat for 15 seconds, then add the broccoli and mushrooms.
- Heat the vegetables on high for 3-5 minutes, or until the water is removed from the mushrooms and the broccoli is crisp and bright green.
- Add the water and salt to taste. Cook for another 1-2 minutes or until the broccoli is tender.
- Transfer the vegetables to a plate. Add the rest of the vegetable oil, the red chili flakes and marinated chicken to the skillet.
- Turn the heat up to high and cook the chicken. Stir for 3-5 minutes or until there is no pink color in the meat.
- Reduce the heat and add the vegetable mixture back to the skillet; add more water if it is dry. Turn the heat back to high and cook until the liquid has been reduced slightly.
- Taste and adjust seasoning by adding salt and pepper to taste. Transfer to serving bowls and enjoy!
Recipe adapted from Food Network