Ginger Chicken Stir Fry with Mushroom and Broccoli
Servings 4 servings
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.