Ingredients:
- 2 chicken breasts, cut into bite-sized pieces
- 2 cups cooked white rice
- 1 head of broccoli, cut into florets
- 200g mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp oil (vegetable or sesame)
- 4 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp cornstarch (optional, for thickening)
- 1/4 cup water or chicken broth
- Salt & pepper to taste
- Fresh parsley or green onions for garnish
Directions:
- Heat the oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook for about 5–7 minutes, until they’re golden and cooked through. Once done, remove the chicken from the pan and set aside.
2.In the same pan, sauté the diced onion for 2–3 minutes until it’s soft and fragrant. Then, add in the minced garlic and cook for another minute.
3.Toss in the broccoli florets and sliced mushrooms, stir-frying them together for about 5–6 minutes until they’re tender-crisp.
4. In a small bowl, mix together the soy sauce, honey, and chicken broth. Pour this mixture into the pan, bringing it to a gentle simmer.
5.Return the cooked chicken to the pan and let everything simmer together for another 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch mixed with a bit of water until combined.
6.Serve this delightful stir-fry hot over a bed of rice and finish with a sprinkle of chopped parsley or green onions for that fresh touch.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: ~450 kcal per serving