Ingredients: |
Ingredients: 1 lb boneless skinless chicken breast, cut into ¾ inch pieces
¼ cup all-purpose flour
1 cup chicken broth or stock
¼ cup honey
¼ cup soy sauce
½ Tbsp fresh ginger, peeled and grated*
2 medium garlic cloves, grated
2 tsp sesame oil
2Tbsp olive oil, divided
1¼ lb broccoli (about 6 cups florets)
1 small onion, sliced
¾ lb (12 oz) white button mushrooms, sliced
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Directions: |
Directions:1. Trim chicken breasts of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breasts with ¼ cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl, you'll use it for the sauce later)
2. To make the sauce: in the bowl with remaining flour, add 1 cup chicken stock, honey, soy sauce, ginger, garlic, sesame oil and stir until smooth. Set aside
3. Heat a wok or large heavy bottomed skillet on medium-high heat and add 1 Tbsp Olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, they stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.
4. Add another 1 Tbsp Olive oil to same pan. Once oil is hot, add small broccoli florets, onion and sliced mushrooms to the pan and stir fry 4 minutes or until mushrooms are softened and broccoli is crisp tender.
5. Stir the sauce again then pour it into your hot vegetables. Bring to boil over medium heat, stirring constantly. Simmer 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. |
This recipe for Chicken Broccoli & Mushroom Stir Fry is from