Stir-Fried Chicken with Broccoli and Mushrooms

A quick-to-prepare dish with an Asian flair, which pairs perfectly with cooked rice.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 500 g Meat, chicken, breasts

  • 600 g Broccoli, fresh

  • 350 g Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • pieces Salt, table

Sauce

  • 30 g Wheat flour, white, multi-purpose

  • 240 ml Soup base, chicken, cube

  • 60 ml Honey

  • 60 ml Soy sauce, shoyu

  • 0.5 spoons Ginger, fresh

  • 2 pod Garlic, fresh

  • 2 spoons Oil, sesame

Steps

  1. Cut the florets from the broccoli head and rinse them under running water. Cut larger pieces into quarters, leave smaller ones whole or halve them. Peel the garlic and finely grate it. Clean the mushrooms with a damp cloth (if necessary, rinse them quickly under running water) and slice them into pieces or quarters. Peel the onion, halve it, and slice it.

  2. Clean the chicken breasts if needed (trim excess fat), then rinse and dry them thoroughly with paper towels. Cut them into 2 cm pieces, coat them in flour, and transfer them to a plate. Shake off excess flour into a bowl, where you mix it with chicken broth, soy sauce, grated garlic, ginger, honey, and sesame oil if using.

  3. Place a wok (a large deep pan) on the stove and heat it well. Add a tablespoon of oil and wait for the fat to heat up, then add the floured meat and spread it as evenly as possible over the entire surface. Wait for 1 minute without turning the meat, then stir it and quickly brown it until golden. Remove the meat from the wok and keep it warm on a plate.

  4. Pour the remaining oil into the wok and stir-fry the broccoli, onion, and mushrooms. Be careful not to overcook the vegetables, so fry them just until they soften slightly but remain nicely crispy. Mix the sauce well again, then pour it over the vegetables. Bring the contents to a boil while stirring constantly. Let it boil for 2 minutes or until the sauce thickens, then return the fried meat to the wok. Mix everything well and cook for another 1 minute on medium heat. If needed, season the dish with pepper and/or salt.

  5. Serve the prepared dish immediately on plates, offering it with cooked rice or pasta.

Nutrition Information (Per 100g)

  • Calories: 101.34 kcal
  • Fat: 5.13 g
    • Saturated Fat: 0.79 g
  • Carbohydrates: 5.01 g
    • Sugars: 0.79 g
  • Protein: 7.67 g
  • Fiber: 0.97 g