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
Whisk all the marinade ingredients together in a medium mixing bowl.
Add chicken and coat well.
Cover and refrigerate for 2-6 hours.
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.
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.
Add the marinade and chicken to the vegetables and bring to a boil. Reduce heat and let simmer about 5 minutes, until sauce thickens.
Serve over rice.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/10/28/chicken-shitake-broccoli-stir-fry/