Not the most original or exciting of meals, but this easy, tasty asian stir-fry is the perfect weeknight dish. Most of the prep can be done well ahead of time, which makes the crazy dinner rush so much more manageable. Also, it is super nice to only have one or two pots to clean after dinner. Feel free to substitute any of the veggies or do beef or tofu instead of chicken.
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
- 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.
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