Ingredients:
For the Stir-Fry:
1 lb chicken breast or thighs, cut into bite-sized pieces
3 cloves garlic, minced
2 cups broccoli florets
1 cup mushrooms, sliced (button or shiitake work well)
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional, but recommended)
1 teaspoon sesame oil
1 tablespoon cornstarch (mixed with 2 tbsp water – slurry)
1/2 teaspoon sugar
2 tablespoons vegetable oil (for stir-frying)
Salt and pepper to taste
Optional: sliced green onions and sesame seeds for garnish
For the Rice:
1 cup jasmine or basmati rice
2 cups water
Pinch of salt
Instructions:
1. Cook the Rice
Rinse the rice under cold water until water runs clear.
In a pot, add rice, water, and a pinch of salt. Bring to a boil.
Cover, reduce to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
2. Prep the Stir-Fry
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add chicken pieces, season lightly with salt and pepper, and cook until golden brown and cooked through (about 5–7 minutes). Remove and set aside.
3. Sauté Vegetables
In the same pan, add another tablespoon of oil.
Sauté garlic for 30 seconds until fragrant.
Add broccoli and mushrooms. Stir-fry for about 3–4 minutes until tender-crisp.
4. Combine & Sauce
Return chicken to the pan.
Add soy sauce, oyster sauce, sesame oil, sugar, and the cornstarch slurry.
Stir everything together and cook for another 2–3 minutes until the sauce thickens and coats the chicken and veggies.
5. Serve
Fluff the steamed rice and plate it.
Spoon the stir-fry on top or to the side.
Garnish with green onions and sesame seeds if using.
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