Thursday 9 February 2017

Chicken Broccoli and Mushroom Stir Fry

I'm thinking that February is the new January.  Truthfully, I'm not entirely sure what happened to January.  I managed to get Christmas decorations put away.  I fed my family.  I washed dishes and did the laundry.  All the other things that I hoped to accomplish?  They're now on the February list.

I have a bunch of recipes I want to share with you, so we'll start with this one.  I've made this chicken broccoli mushroom stir fry twice in the past two weeks.  It's easy to make, and really tasty.   I originally saw it on Facebook - one of those videos that show you how to make a meal in 30 seconds.  Except it didn't really take 30 seconds.  More like 30 minutes, which is still pretty quick.

Cut up some chicken, dredge it in flour, and fry it up.

Mix up the sauce and stir fry the veggies.

Mix it all together... and done.

Serve over rice or noodles.  Prepare for everyone to tell you how good it is.

Chicken Broccoli and Mushroom Stir Fry


2 tbsp cooking oil

1 lb boneless skinless chicken breast, cut into ¾" pieces
½ tsp salt
¼ tsp pepper
¼ cup all purpose flour

1 cup chicken broth
¼ cup honey
¼ cup soy sauce
½ tbsp fresh ginger, peeled and grated, or ½ tsp ginger powder
2 cloves garlic, minced
2 tsp sesame oil

1¼ lb (6 cups) broccoli florets
1 small onion, sliced
¾ lb (12 oz) sliced mushrooms

Sesame seeds for garnish


Toss chicken breast pieces in flour, salt, and pepper.

Heat 1 tbsp cooking oil in a large pan.  Add chicken to pan and brown on all sides.

While chicken is cooking, combine sauce ingredients - broth, honey, soy sauce, ginger, garlic, sesame oil - in the same bowl that the leftover flour from the chicken is in.  Whisk it all together.  Set aside.

Remove cooked chicken from pan and set aside.  Add another tbsp of cooking oil to the pan and once it's hot, add the onion, broccoli and mushrooms.  Stir fry until the broccoli is crisp tender and the
mushrooms are soft, about 5 minutes.

Pour the sauce into the hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through.

Serve over rice or noodles, sprinkle with sesame seeds.  Enjoy!

Original recipe here


  1. This would be wonderful for a busy weeknight meal. I pinned it for inspiration later this month. Thanks for sharing at #HomeMattersParty.

  2. Hi Jen, this does sound nice and tasty. I'm not very good at stir fries, but what better way to get better than to practice?

    Popping over from #PoCoLo


  3. Thank you for sharing your recipe on the #HomeMattersParty This recipe looks healthy tasty and fast. That's a winning recipe in my books. No wonder you made it twice in a week.

  4. Your Stir Fry looks so good, we just love a great stir fry! Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
    Miz Helen

  5. Love the look of this and expect it'll become a go to and a favourite. I know what you mean about January, it's not my favourite month but how has it gone already!? Thanks for sharing this recipe with #PoCoLo

  6. Quick and easy - my kind of dish! And since my oldest has gone vegetarian, I like that I can add in some tofu and she can eat it that way.

  7. Although this looks and sounds yummy I think the Hubby would not be pleased if I made it. He thinks broccoli is evil! :)
    Thanks for linking to #pocolo
    (Sorry for the epically late comment!)


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