Ingredients for Chicken And Broccoli Stir Fry
- 1/4 cup soy sauce
- Dry Sherry
- Rice Wine Vinegar
- Hoisin Sauce
- Brown Sugar
- Green Onion
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons vegetable oil
- Broccoli Florets
- Fresh Mushrooms
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fried Chinese Noodles
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How to Make Chicken And Broccoli Stir Fry
- In a medium bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper.
- Add chicken to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes (or up to 24 hours for maximum flavor).
- Heat vegetable oil in a wok or large skillet over medium-high heat for 1 minute.
- Add marinated chicken to the hot wok and stir-fry for 2-3 minutes, until browned on all sides.
- Remove chicken from the wok and set aside.
- Add broccoli florets to the wok and stir-fry for 2 minutes until slightly tender-crisp.
- Add sliced mushrooms and stir-fry for another 2 minutes until they are tender and slightly browned.
- Return the cooked chicken to the wok.
- In a small bowl, whisk together cornstarch and water until smooth.
- Pour the cornstarch slurry into the wok and stir constantly until the sauce thickens (about 1 minute).
- Serve the chicken and broccoli stir-fry immediately over cooked Chinese noodles or hot rice.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
27g
Fat
6g
Carbs
5g
