Ginger Chicken Stir Fry with Mushroom and Broccoli

The inspiration for this ginger chicken stir fry with mushroom and broccoli came from a few simple ingredients that I always have in my fridge. Broccoli, mushrooms and chicken thighs are the three main ingredients in this Asian inspired dish that I usually have on hand. Usually, I use soy sauce and oyster sauce in my stir fry, but this recipe is different. I was glad that I tried a different sauce because it turned out to be a hit.

In this dish, the sliced chicken thighs are marinated in a mixture of ginger, soy sauce and cooking sherry. The chicken is first stir fried and then set aside. Then, the mushrooms and broccoli were stir fried along with minced garlic.  The chicken is added back and then cooked in a fragrant spicy sauce. In the end, you get a delicious dish that is both tasty and healthy. I love that I can taste the ginger in the chicken, crispy broccoli, tender mushrooms and a hint of the spice in the sauce. Delicious!

Ginger Chicken Stir Fry with Mushroom and Broccoli

Liza Agbanlog

4 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

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• 1 lb skinless boneless chicken thigh
• 1 teaspoon grated ginger
• 1 tablespoon sherry
• 1 tablespoon low sodium soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 4 cups sliced white mushroom
• 4 cups broccoli florets
• Roasted sesame seeds for garnish, optional

Sauce:

• 1/3 cup chicken broth
• 1 tablespoon low sodium soy sauce
• ½ teaspoon crushed red pepper
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch

Instructions

 

• Slice chicken into thin strips and place in a bowl with ginger, sherry and soy sauce. Mix until well combined. Cover and refrigerate for 30 minutes.
• In a small bowl, combine ingredients for the sauce. Set aside.
• Heat 1 tablespoon oil in a skillet over medium high heat. Add chicken and marinade and stir fry for 3-4 minutes or until chicken is no longer pink. Transfer to a plate and set aside.
• Using the same skillet, heat remaining 1 tablespoon oil. Add garlic and sliced mushroom and stir-fry for 5 minutes. Add broccoli and cook for another 2 minutes or until broccoli is crisp tender. Return cooked chicken plus juices to the pan.
• Give sauce mixture a final stir and then add to the pan. Cook, stirring until sauce thicken slightly.
• Transfer to a serving plate and garnish with sesame seeds, if using.

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