Chicken Stir Fry with Broccoli, Mushrooms, and Water Chestnuts
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Yield: 6 servings
Delicious Asian-inspired chicken and veggies in a seriously good stir fry sauce.
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Equipment
- wok or
- chopsticks optional
Ingredients
For the Stir Fry:
- 1 ½ - 2 lbs. boneless skinless chicken thighs
- 1 large head of broccoli cut into florets
- 8 oz. baby bella mushrooms sliced
- 2 cans whole water chestnuts
- 1 can bamboo shoots
- 2 tbsp. vegetable oil or other neutral oil
- black pepper to taste
- sesame seeds for topping optional
- white or brown rice, or rice noodles for serving optional
For the Stir Fry Sauce:
- small 1" knob of ginger, minced (about 4 teaspoons)
- 3 teaspoon minced garlic
- ¾ cup low sodium chicken broth
- ¾ cup oyster sauce
- 3 teaspoon honey
- 5 teaspoon toasted sesame oil
- 3 teaspoon gluten-free soy sauce or tamari I use the brand San-J
Corn Starch Slurry to thicken sauce:
- 2 teaspoon cornstarch
- 2 tbsp. cold water
Instructions
For the Stir Fry:
- Prep: Chop the broccoli and slice the mushrooms into bite-sized pieces. Mince ginger and garlic (if using fresh). Set aside. In a separate area, trim chicken thighs and chop into bite-sized pieces. Season with pepper to taste.
- Over medium-high heat, warm the oil in a large frying pan or wok. Sauté the broccoli and mushrooms for several minutes, stirring frequently. Cook until bright in color and almost tender. Remove to a bowl and set aside.
- Drain the excess liquid from the pan. Sear the chicken thighs until golden brown on both sides and until almost cooked through, about 4 minutes per side. Do not overcrowd the pan. If your pan is too small, you may need to cook the chicken in batches.
For the Stir Fry Sauce:
- Meanwhile, to make the Stir Fry Sauce, add the minced garlic and ginger to a bowl along with the rest of the sauce ingredients. Whisk until combined.
- Prepare the cornstarch slurry in a separate, smaller bowl. Set aside.
- Add the cooked vegetables back into the pan with the chicken, along with the water chestnuts and bamboo shoots. Pour the stir fry sauce over-top, and stir.
- Bring the sauce to a simmer over medium-low heat, then slowly stir in the cornstarch mixture. Allow the sauce to simmer for several minutes until thickened.
- Serve over white rice.
Notes
- You may replace fresh ginger with ground ginger, but the flavor will be mild. You may need to add more and adjust to your liking.
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