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chicken all-purpose chicken broth honey soy sauce fresh ginger garlic sesame oil cooking oil broccoli onion white button mushrooms
Viewed: 51 - Published at: 4 years agoIngredients
- 1 pound Boneless Skinless Chicken Breast, Trimmed Of Fat And Cut Into 3/4" Pieces
- 1/4 cups All-purpose Flour
- 1 cup Chicken Broth
- 1/4 cups Honey
- 1/4 cups Soy Sauce
- 1/2 Tablespoons Fresh Ginger, Peeled And Grated
- 2 cloves (Medium-size) Garlic Cloves, Grated
- 2 teaspoons Sesame Oil (optional)
- 2 Tablespoons Cooking Oil (I Used Extra Light Olive Oil)
- 6 cups Broccoli Florets (small, Bite-sized Florets)
- 1 Small Onion, Sliced
- 3/4 pounds White Button Mushrooms, Sliced
- Rice For Serving
Method
- 1.
- In a medium bowl, toss chicken breast with flour until evenly coated.
- Remove chicken to a plate (leave remaining flour in the bowlyoull use it for the sauce).
- 2.
- To make the sauce: In the bowl with the remaining flour, add chicken stock, honey, soy sauce, grated ginger, grated garlic and sesame oil (if using) and stir until smooth.
- Set aside.
- 3.
- Heat a wok or large heavy-bottomed skillet on medium high heat and add half of the olive oil.
- Once oil is hot, add chicken pieces and spread them out evenly.
- Let chicken sit for a minute before stirring, then stir fry for 5 minutes or until browned on all sides.
- Remove chicken from heat and set aside.
- 4.
- Add the other half of the oil into the pan.
- Once oil is hot, add the broccoli florets, onions and sliced mushrooms to the pan and stir-fry for 4 minutes or until mushrooms are softened and broccoli is crisp-tender.
- 5.
- Stir the sauce again then pour it over your hot vegetables.
- Bring to a boil over medium heat, stirring constantly.
- Simmer for 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through.
- Season to taste with salt if needed and serve over hot rice.
