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Chicken and Broccoli Stir Fry · KemoNine' s Culinary Notebook
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Published: March 28, 2023
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Chef:
< a href = "https://culinary.kemonine.info" > KemoNine< / a >
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Category: < a href = "https://culinary.kemonine.info/category/dinner/" > < span itemprop = "recipeCategory" > Dinner< / span > < / a >
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Cuisine: < a href = "https://culinary.kemonine.info/cuisine/simple/" > < span itemprop = "recipeCuisine" > Simple< / span > < / a >
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< a href = "https://culinary.kemonine.info/tags/chicken/" > < span itemprop = "keyword" > Chicken< / span > < / a >
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< div class = "sm-col-8 mx-auto" itemprop = "description" > < h2 id = "chicken-and-broccoli" > Chicken and Broccoli< / h2 >
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< li > 1 lb chicken breast, (boneless skinless), cut into 3/4" pieces< / li >
< li > 2 Tbsp cooking oil, (I used extra light olive oil), divided< / li >
< li > 1 lb broccoli, cut into florets (about 5 cups)< / li >
< li > 1 small yellow onion, sliced into strips< / li >
< li > 1/2 lb white button mushrooms, thickly sliced< / li >
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< h2 id = "stir-fry-sauce-ingredients" > Stir Fry Sauce Ingredients< / h2 >
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< li > 2/3 cup low sodium chicken broth< / li >
< li > 3 Tbsp low sodium soy sauce, (use Tamari for gluten free), or added to taste< / li >
< li > 2 Tbsp light brown sugar, packed (or honey to taste)< / li >
< li > 1 Tbsp corn starch< / li >
< li > 1 Tbsp sesame oil< / li >
< li > 1 tsp fresh ginger, peeled and grated (lightly packed)< / li >
< li > 1 tsp garlic (2 small cloves), grated< / li >
< li > 1/4 tsp black pepper, plus more to season chicken< / li >
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< h2 id = "instructions" > Instructions< / h2 >
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< li > In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.< / li >
< li > Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.< / li >
< li > In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.< / li >
< li > Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.< / li >
< li > Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.< / li >
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< h3 class = "blue mt0 mb2 xs-center center" > Inspiration & Resources< / h3 >
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< li > < a href = "https://natashaskitchen.com/chicken-broccoli-and-mushroom-stir-fry/" target = "_blank" rel = "noopener me" > Natasha' s Kitchen< / a > < / li >
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< p > < b > Pictured:< / b > A bowl of cut up broccoli florets on a cutting board with a knife visible. The image was obtained from Unsplash at https://unsplash.com/photos/h39GHaRssNo< / p >
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