Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Chicken & Veggie Stir-Fry

by Robin Broadfoot featured in 6 Homemade Chinese Dinners

Inspired by


for 6 servings

  • 1 lb
    chicken breast, cubed (455 g)
  • salt, to taste
  • pepper, to taste
  • 1 lb
    broccoli florets (455 g)
  • 8 oz
    mushroom, sliced (225 g)
  • 3 tablespoons
    oil, for frying


  • 3 cloves garlic, minced
  • 1 tablespoon
    ginger, minced
  • 2 teaspoons
    sesame oil
  • ⅓ cup
    reduced sodium soy sauce (80 mL)
  • 1 tablespoon
    brown sugar
  • 1 cup
    chicken broth (240 mL)
  • ¼ cup
    flour (30 g)
    Calories 266
    Fat 11g
    Carbs 13g
    Fiber 2g
    Sugar 3g
    Protein 27g

Estimated values based on one serving size.



  1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  4. Return the chicken and vegetables to the saucy pan, stir until heated through.
  5. Serve with hot rice or noodles.
  6. Enjoy!