Chicken, Broccoli & Mushroom Stir-Fry
Ingredients
Scale
- 500g chicken breast, diced
- 2 cups broccoli florets
- 2 cups mushrooms, sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup jasmine or basmati rice
- 2 cups water
- Pinch of salt
Instructions
- Cook jasmine or basmati rice in salted water until fluffy; set aside.
- In a large skillet or wok, heat olive oil over medium heat and sauté the diced chicken with salt and pepper until cooked through (about 5-7 minutes). Remove from the pan.
- In the same pan, add sesame oil and sauté onions and garlic until fragrant. Add broccoli and mushrooms; cook until tender-crisp.
- Return chicken to the pan; pour in soy sauce and chili flakes if desired. Stir well to combine.
- Mix cornstarch with water to create a slurry, then add it to the pan. Let simmer until sauce thickens.
- Serve hot over steamed rice.