Description
This chicken and broccoli stir-fry is super tasty and much healthier than takeout!
Ingredients
- 1 pound Boneless Skinless Chicken Breast, Trimmed Of Fat And Cut Into ¾” Pieces
- ¼ cups All-purpose Flour
- 1 cup Chicken Broth
- ¼ cups Honey
- ¼ cups Soy Sauce
- ½ Tablespoons Fresh Ginger, Peeled And Grated
- 2 cloves (Medium-size) Garlic Cloves, Grated
- 2 teaspoons Sesame Oil (optional)
- 2 Tablespoons Cooking Oil (I Used Extra Light Olive Oil)
- 6 cups Broccoli Florets (small, Bite-sized Florets)
- 1 Small Onion, Sliced
- ¾ pounds White Button Mushrooms, Sliced
- Rice For Serving
Preparation
1. In a medium bowl, toss chicken breast with flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl—you’ll use it for the sauce).
2. To make the sauce: In the bowl with the remaining flour, add chicken stock, honey, soy sauce, grated ginger, grated garlic and sesame oil (if using) and stir until smooth. Set aside.
3. Heat a wok or large heavy-bottomed skillet on medium high heat and add half of the olive oil. Once oil is hot, add chicken pieces and spread them out evenly. Let chicken sit for a minute before stirring, then stir fry for 5 minutes or until browned on all sides. Remove chicken from heat and set aside.
4. Add the other half of the oil into the pan. Once oil is hot, add the broccoli florets, onions and sliced mushrooms to the pan and stir-fry for 4 minutes or until mushrooms are softened and broccoli is crisp-tender.
5. Stir the sauce again then pour it over your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer for 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.
