Chicken and Broccoli Stir-Fry

This Chicken and Broccoli Stir-Fry is made from scratch and tastes like it came from your favorite Chinese restaurant. It makes a lot more for a lot less money!

Oh hi! It's Mandy from Mandy's Recipe Box here. Anyone else about sick of the heat of summer? I am. But I am not ready for the winter that will soon follow. Is it too much to ask for some constant 70 degree weather? I mean really. Idaho is known for hot summers and cold winters. It's like Utah in that way. The joke is always that if you're sick of the weather, just wait 5 minutes. Because it'll change. But right now it's just hotttt and dry and windy. All miserable. So you know I ain't about to turn my oven on just to feed my people. Sorry family, love you though!

 This Chicken and Broccoli Stir-Fry is a skillet meal that is full of broccoli, mushrooms and chicken all in a homemade sauce that is just awesome. You can eat it over rice or on it's own. My family ate it up and I barely had any leftovers. Just enough for me to have some for lunch the next day. It's way cheaper than ordering it from a restaurant, I'll tell you that. And since I live about 60 miles from the nearest Chinese restaurant, this recipe is a life saver!

Chicken and Broccoli Stir-Fry

If you need a yummy and healthy dinner recipe this chicken and broccoli stir-fry is for you! It's so easy to throw together, too!

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 5

Calories: 259kcal

Author: Pretty Providence

Ingredients

• Stir-Fry:
• 2 large boneless skinless chicken breasts
• ½ cup flour
• 8 oz chicken broth
• ⅛ cup honey
• ¼ cup soy sauce
• ½ tablespoon fresh ginger minced
• 1 teaspoon minced garlic
• 3 teaspoon sesame oil
• 4 tablespoon olive oil
• 5 cups broccoli florets
• 1 small onion chopped
• 12 oz white mushrooms chopped

Instructions

• Cut the chicken into bite sized pieces.
• Place flour into a large bowl and add the chicken. Stir to coat.
• Heat 2 tablespoon oil over medium high heat and add chicken. Save the remaining flour in the bowl for the sauce.
• While chicken cooks, make the sauce. Add the chicken broth, honey, soy sauce, ginger, garlic and sesame oil to the flour in the bowl. Whisk to combine. Set aside.
• When chicken is cooked, remove to a plate and add the remaining 2 tablespoon oil to the skillet. Add the broccoli, onion and mushrooms and cook until veggies are tender.
• Add the sauce and stir to coat veggies. Lower heat and let cook until sauce is thickened. Add the chicken and stir to reheat the chicken.
• Serve over rice.

Notes

Stir leftovers in the fridge for 7 days.

Nutrition

Calories: 259kcal | Carbohydrates: 28g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 849mg | Potassium: 610mg | Fiber: 4g | Sugar: 11g | Vitamin A: 565IU | Vitamin C: 87.6mg | Calcium: 55mg | Iron: 2.1mg

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