Chicken Shitake Broccoli Stir-Fry
 
 
Serves: 4
Ingredients
  • 1 pound boneless, skinless chicken breasts cut into ½ inch pieces
  • 2 cups broccoli florets
  • 4 scallions, white and light green parts, cut at a diagonal into 1 in pieces
  • 1 cup sliced skitake mushrooms
  • 2-4 tablespoons sesame oil
  • For the marinade:
  • 2 garlic cloves, minced
  • 1 tablespoon peeled and minced ginger
  • 1 T corn starch
  • ⅓ cup soy sauce or tamari
  • 2 tablespoons brown sugar
  • ¼ tsp red pepper flakes
Instructions
  1. Whisk all the marinade ingredients together in a medium mixing bowl.
  2. Add chicken and coat well.
  3. Cover and refrigerate for 2-6 hours.
  4. Heat 1-2 tablespoons oil in wok or large skillet over medium high heat. With a slotted spoon, remove chicken (reserving marinade) and add to the wok. Cook, stirring often, until chicken is cooked through, about 5 minutes. Remove chicken and set aside on plate.
  5. Heat another 1-2 tablespoons oil in the wok. Add the mushrooms, broccoli and onions. Cook, stirring often, until vegetables are tender, about 5 minutes.
  6. Add the marinade and chicken to the vegetables and bring to a boil. Reduce heat and let simmer about 5 minutes, until sauce thickens.
  7. Serve over rice.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/10/28/chicken-shitake-broccoli-stir-fry/