for 6 servings
- 1 lb chicken breast (455 g), cubed
- salt, to taste
- pepper, to taste
- 1 lb broccoli florets (455 g)
- 8 oz mushroom (225 g), sliced
- 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 393
- Fat 20g
- Carbs 23g
- Fiber 2g
- Sugar 4g
- Protein 27g
Estimated values based on one serving size.
- 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.
- 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.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
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