Tonight I made Chicken Broccoli & Mushroom Stir Fry. I LOVE IT! You can find the original here. Below is how I made mine. I used what I had on hand.
- 1 lb boneless skinless chicken breast, cut into ¾" pieces
- ¼ cup all-purpose flour
- 1 cup chicken broth
- ¼ cup honey
- ¼ cup tamari sauce (natural version of soy sauce)
- 2 medium garlic cloves, grated
- 2 Tbsp cooking oil (I used extra light olive oil), divided
- 6 cups broccoli
- 1 small onion, sliced
- ¾ lb (12 oz) white button mushrooms, sliced
- Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with ¼ cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce)
- To make the sauce: in the bowl with remaining flour, add 1 cup chicken stock, ¼ cup honey, ¼ cup tamari sauce, 2 cloves grated garlic and stir until smooth. Set aside.
- Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from heat and set aside.
- Add another 1 Tbsp of oil to the pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
- Stir the sauce again then pour it your 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. Season to taste with salt if needed
