Chicken & Broccoli Stir Fry... a Quick & Easy 20 Minute Meal

Описание: Chicken & Broccoli Stir Fry
A Quick & Easy 20 Minute Meals Recipe

If you don’t want to spend hours in the kitchen making dinner, then you’ll love this chicken & broccoli stir fry. It’s one of our quick & easy 20-minute meals recipes.
We’re taking diced boneless skinless chicken breast with broccoli florets, sliced mushrooms, onions, carrots, and a homemade stir fry sauce and making a savory meal for four people.
We’ll plate the stir fry on top of white rice and serve the dish with hot sake.
It’s a taste of Asia in the kitchen tonight, Chicken & Broccoli stir fry, a quick & easy 20-minute meals recipe.
It’s going to be delicious! So, stick around and we’ll show you how we make it.

Tonight, we’re making chicken and broccoli stir fry, one of our quick and easy 20-minute meals recipes. Boneless skinless chicken breast pan seared on high heat in sunflower oil with onions, mushrooms, broccoli, carrots, and a tangy stir fry sauce served with sushi rice and garnished with sesame seeds.

Our mise en place for tonight’s dish is

For the Chicken & Broccoli
2 Pounds of Boneless Skinless Chicken Breast Cut and Diced.
2 Tablespoons of Sunflower Oil
1 Pound of Broccoli Florets
1 Chopped Yellow Onion
4 Oz of Sliced Carrots
8 to 12 Oz of Sliced White Mushrooms
Salt, Pepper, Sesame Seeds to Taste

For the Stir Fry Sauce
1 Cup of Chicken Stock
3 Tablespoons of Soy Sauce
2 Tablespoons of Brown Sugar
1 Tablespoon of Corn Starch
1 Tablespoon of Sesame Oil
¼ Teaspoon of Ginger
4 Cloves of Minced Garlic
½ Teaspoon of Black Pepper
Note: If you like a lot of sauce, then double the measurements.


For the Rice
1 Cup of Sushi Rice
2 Cups of Chicken Stock
2 Tablespoons of Butter

Since the rice takes 20 minutes to cook, let’s get the rice going first. Add the two cups of chicken stock to a small pot and pour in the rice. Stir to ensure nothing is sticking. Bring to a simmer, cover, and cook on low heat for 20 minutes.

Next, prep the stir fry sauce. In a medium sized bowl, add in the chicken stock, soy sauce, brown sugar, corn starch, sesame oil, ginger, garlic, and black pepper. Stir everything together and set the bowl aside.

The veggies are next. Slice the onion, broccoli, mushrooms, and carrots if they are whole. While we encourage you to buy everything fresh and slice it yourself, grocery stores have all of these items fresh and pre-sliced and that saves a little time.

Finally, if your chicken breasts are whole, slice those into dices, or bite sized pieces. Depending on your grocery store, some meat departments will dice the chicken for you, which saves even more time. Season the chicken with salt and pepper.

In a large reduction pan or a wok, add in a few tablespoons of sunflower oil and turn the heat up to medium high. A quick note about our cooking time: In order to keep this recipe under 20 minutes, you would need to use two pans, one for the chicken, and one for the veggies. By cooking the chicken and the veggies simultaneously in two separate pans, you would shave off 10 minutes of cook time. If however, time is not an issue, you could use one pan like we’re doing here.

Place the chicken into the pan. Cook each piece for about four minutes, then flip the chicken over and cook the other side for another four minutes. Stir the chicken up in the pan and continue cooking and browning the remaining sides for two minutes, then place the cooked chicken into a bowl.

In the same pan, add a few more tablespoons of sunflower oil and add in the onions, mushrooms, broccoli, and carrots. Season to taste with salt and pepper and cook for about four to five minutes depending on how tender or crispy you like your vegetables.

Time to add in the stir fry sauce. Whisk the sauce before you pour it into the pan to ensure everything is mixed thoroughly. Cook the veggies for three to four minutes on medium low heat while stirring.

Add the cooked chicken back into the pan and mix it into the vegetables. Season to taste with salt, pepper, and sesame seeds. After about a minute, the stir fry should be heated and ready to serve.
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And now it’s time to plate our dish. Garnish with sesame seeds

And there it is! Chicken and broccoli stir fry. Diced chicken breast cooked with onions, mushrooms, broccoli and carrots, with a sweet and savory stir fry sauce, and served over white rice. It was a taste of Asia in the kitchen tonight.

It was delicious!

Until next time,
Bon Appetit.
Ciao,
Mark