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!
Cooking Tips for Perfect Stir Fry
To achieve that perfect stir fry, make sure your ingredients are prepped and ready before you start cooking. Stir frying is quick, so having everything chopped and measured can save you from burning your food. For this dish, slice the chicken and vegetables uniformly to ensure even cooking. Also, use a high smoke point oil like vegetable or peanut oil. Heat your pan or wok until it’s very hot before adding the oil. This helps to sear the chicken quickly, locking in the juices and preventing it from becoming rubbery. If you want extra crispy broccoli, consider blanching it briefly in boiling water before stir frying. This not only enhances its color but also keeps it crunchy. Lastly, keep the sauce handy and add it toward the end of cooking. This way, it coats the ingredients without losing its flavor or becoming too thick.
Serving Suggestions and Variations
This ginger chicken stir fry pairs beautifully with steamed jasmine rice or quinoa for a nutrient-packed meal. For a twist, try serving it over a bed of cauliflower rice for a low-carb option. Adding a sprinkle of sesame seeds or chopped green onions on top can elevate the dish visually and add a bit of crunch. If you want to mix it up, consider incorporating other vegetables like bell peppers, snap peas, or carrots for added color and texture. For a vegetarian version, swap the chicken for tofu or tempeh, allowing it to soak up all those flavorful sauces. You can also adjust the spice level by adding sliced red chili or a dash of chili flakes to the sauce. This recipe is versatile, so feel free to get creative with your favorite ingredients.
Frequently Asked Questions
Can I substitute chicken thighs with another type of meat?
Absolutely, chicken breast works well if you prefer a leaner option. You could also try tofu or shrimp for a different protein choice.
What if I don’t have sherry?
If you don’t have sherry on hand, rice vinegar or white wine can be used as a substitute. Just keep in mind that the flavor will change slightly.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave to avoid overcooking the chicken.
Can this dish be made ahead of time?
You can prep the chicken and vegetables a day in advance, just keep them separate in the fridge. Cook it fresh when you’re ready for the best flavor and texture.
What are some good sides to serve with this stir fry?
Steamed rice or quinoa pairs nicely with the stir fry. You could also serve it with a simple salad to lighten things up.
Ginger Chicken Stir Fry with Mushroom and Broccoli
Ingredients
- 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.
Nutrition
Modified: with what I had and turned out GREAT!
WITH:
2 chicken breasts, red wine, portobello mushrooms, red pepper flakes
And I didn’t have a full 2 cups of broccoli or mushrooms.
Used more garlic—because I love garlic
And made an extra 1/2 of the sauce
Finished also with more grated ginger
Because I was really craving ginger in this dish