Chicken, Broccoli, & Mushroom Stir Fry

Yield: 4 servings Total time: 30 minutes June 26, 2017

This dish is so good, our five-year-old loves it even though the ingredients are all mixed together. Fresh broccoli, mushrooms, tender chicken, and teriyaki sauce pair with rice for a satisfying weeknight family dinner.

Recipe from Dinner at the Zoo.


  • 1 lb. boneless skinless chicken breast, cut into 1-inch pieces
  • 1 Tbs. plus 1 tsp. vegetable oil
  • 2 cups small broccoli florets
  • 1 cup sliced mushrooms*
  • 2 tsp. minced fresh ginger
  • 1 tsp. minced garlic
  • 1/4 cup oyster sauce
  • 1/4 cup low sodium chicken broth or water
  • 1 tsp. sugar
  • 2 tsp. toasted sesame oil
  • 1 tsp. soy sauce
  • 2 tsp. cornstarch
  • Salt and pepper to taste

*If you don't like mushrooms, you can add more broccoli instead.


Heat 1 tsp. of oil in a 10" skillet over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes, or until vegetables are tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining 1 Tbs. of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer (you may need to do this step in batches). Cook for 3 to 4 minutes on each side until golden brown and cooked through.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl, whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

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