Quick Chicken Mushroom and Broccoli Stir Fry
Ready in just 30 minutes, this Quick Chicken Mushroom and Broccoli Stir Fry is the perfect weeknight dinner bursting with bold flavors and wholesome ingredients. Tender chicken strips, vibrant broccoli, and earthy mushrooms come together in a savory-sweet sauce made with soy sauce, oyster sauce, and a hint of honey for balance. The dish is elevated with the fragrance of garlic and a drizzle of sesame oil, achieving that irresistible restaurant-quality taste right in your own kitchen. Serve it over steamed rice or noodles for a satisfying, family-friendly meal that’s as nutritious as it is delicious. With minimal prep and one skillet, this easy stir fry delivers maximum flavor with minimal cleanup. Perfect for busy nights or meal prep, this recipe offers a quick solution to dinner with a healthy twist.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 cups Broccoli florets
- 1.5 cups White or cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 4 tablespoons Water
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Scallions (optional, thinly sliced)
Instructions
Cut the chicken breast into thin strips and season with salt and black pepper. Set aside.
In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, and water until smooth. Set the sauce aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Add the chicken strips to the skillet and stir-fry for 5-6 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the broccoli florets and sliced mushrooms to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the sauce over the chicken and vegetables, and toss to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken and glaze the ingredients.
Drizzle the stir-fry with sesame oil and give it a final toss. Taste and adjust seasoning if needed.
Serve the stir-fry hot over steamed rice or noodles. Garnish with sliced scallions if desired.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 22.9 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
