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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)



  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!




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