This was delicious! A great alternative to broccoli chicken casserole. I doubled the sauce to make it not so dry and it was a great decision! I'll list the single serving sauce recipe below, just know to DOUBLE THE SAUCE.
INGREDIENTS
{Chicken and Broccoli}
1 lb chicken breast cut into 3/4" pieces (I used two costco breasts)
2 Tbsp cooking oil (I used olive oil) divided
1 lb broccoli cut into florets (I did just under two crowns of broccoli and wish I did more)
1 small yellow onion sliced into strips
1/2 lb. white button mushrooms thickly sliced (I just used the sliced brown mushrooms I had)
{Stir Fry Sauce} *DOUBLE this recipe below
2/3 C low chicken broth
3 Tbsp low sodium soy sauce
2 Tbsp light brown sugar packed
1 Tbsp corn starch
1 Tbsp sesame oil (I didn't have this and used olive oil and it worked great!)
1 tsp fresh ginger (or 1/4 tsp ground)
1 tsp garlic
1/4 tsp black pepper plus more to season chicken
INSTRUCTIONS
In a small bowl, combine all the sauce ingredients and whisk to dissolve sugar and corn starch. Set aside.
Cut chicken into small bite-sized pieces (no more than 3/4" thick) and season lightly with pepper. Heat a large heavy skillet or wok (I used skillet) over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear, then stir fry for another 5 minutes or until golden brown and cooked through. Remove and keep warm.
In the small skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion, and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce to medium/low.
Stir the sauce again before pouring onto vegetables. Simmer it all for 3-4 minutes or until sauce has thickened.
Return chicken to the pan and stir another 30 seconds until heated through.
Serve over rice.
Find the original recipe HERE.
