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Easy Chicken Broccoli Mushroom Stir Fry for a Quick Weeknight Dinner

A vibrant bowl of chicken broccoli mushroom stir fry coated in a glossy brown sauce, served over white rice.
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Make this savory, flavorful chicken broccoli mushroom stir fry in under 30 minutes using common pantry staples for a delicious, healthy weeknight meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 large head of broccoli, cut into florets
  • 8 ounces fresh mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce (or vegetarian mushroom sauce)
  • 1 tablespoon brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (for slurry)
  • Cooked rice or noodles, for serving

Instructions

  1. In a medium bowl, toss the cut chicken pieces with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Set aside for 10 minutes.
  2. Blanch the broccoli florets in boiling water for 2 minutes. Immediately drain and plunge them into ice water to stop cooking. Drain well. This keeps them crisp-tender.
  3. In a small bowl, whisk together the chicken broth, 3 tablespoons soy sauce, oyster sauce, brown sugar, and rice vinegar to make the sauce. Set aside.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  5. Add the minced garlic and grated ginger to the same skillet. Cook for 30 seconds until fragrant. Do not let the garlic burn.
  6. Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 4 minutes.
  7. Return the cooked chicken to the skillet. Add the blanched broccoli florets. Toss everything together for 1 minute.
  8. Pour the prepared sauce mixture over the chicken and vegetables. Bring the sauce to a simmer.
  9. Stir the cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) and pour it into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce thickens and coats the ingredients.
  10. Serve your garlic ginger chicken stir fry immediately over hot rice or noodles.

Notes

  • For extra flavor, marinate the chicken for 30 minutes instead of 10.
  • Substitute chicken thighs for breasts if you prefer darker meat.
  • If you do not have oyster sauce, use an extra tablespoon of soy sauce and 1 teaspoon of sugar.
  • This recipe works well for meal prep chicken stir fry; store sauce separately if making ahead.

Nutrition

Find it online: https://carlacooking.com/chicken-broccoli-mushroom-stir-fry-recipe/