Chicken and broccoli have always been a favorite combination of mine, and they are perfect when paired in a stir fry. I also love mushrooms, but don’t use them often because my husband doesn’t like them. This particular evening he wasn’t home for dinner. Of course, I had to pick out the mushrooms when I packed his lunch, but that was okay.
For some reason my kids have never like eating foods layered on top of each other. What I mean is they won’t eat stir fry on top of rice. They want their rice separate. It’s fine if foods are already combined, but to purposely combine them on your plate just doesn’t make sense to them. When they were little, I just thought it was a little kid thing. Well, now they are 20, 17, and 14 and still eat the same way. I still find it odd, but I’m fine with it.
I ate my stir fry with rice.
| Chicken & Broccoli Stir Fry |
- 4 boneless skinless chicken breasts
- 4 spring onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 Tablespoons gluten-free soy sauce (I used soy-free coconut aminos)
- 1 Tablespoon sugar
- 4 cups cut broccoli
- 2 cups sliced mushrooms
- 3 Tablespoons high heat oil (I used coconut oil and palm oil)
- 1/2 cup white cooking wine
- 1/2 cup cold water
- 2 Tablespoons corn starch
- Cut the chicken breasts into thin slices and place in a bowl.
- Add the onions, garlic, ginger, soy sauce, and sugar to the chicken and mix to combine.
- Let the chicken sit to marinate while you cut the broccoli and slice the mushrooms.
- Heat a couple tablespoons of oil in a wok or large skillet.
- Add the broccoli and mushrooms. Stir fry 3 – 5 minutes until the broccoli is tender crisp and the mushrooms are soft. Remove to a bowl.
- Put an additional tablespoon of oil in the skillet and add all of the chicken mixture. Stir and cook until the chicken is no longer pink.
- Combine the wine, water, and cornstarch. Add the mixture to the skillet and stir until heated and thickened.
- Add the broccoli and mushrooms to the chicken in the skillet and heat until the broccoli is hot through.
- Serve with rice.
Submitted to: Tasty Tuesday at Balancing Beauty and Bedlam and Real Food Weekly at The WHOLE Gang.
This looks great Linda. I’ll have to put this on my menu next week!
This looks and sounds delicious. The chicken looks so tender! Yum! What a great yet healthy recipe, thanks!
Though my variation is slightly different, I can’t even tell you how many times we make this for dinner! That bowl of food looks like it came straight from my own kitchen (but with better pictures in your house!)
I was told that you were going to BlogHer Food too. Hopefully, as I would love to meet you!
This is close to one of our favorite meals, but I like the idea of white wine in it. I’ll try this next time…and hope it will taste and look as good as yours does.
Speaking of not layering food, one of our sons has always been careful to keep his food separate on his plate. He was the one who never liked those pureed mixed dinners as a baby — I’ve always wondered how he figured that out so young! But he’s the one who likes to cook now as an adult
Pat, that’s funny about the baby food!
hi sweet friend – this looks SO yummy, even at 10:30 in the morning. Hey – your pic isn’t showing up. This looks too good not to show it off. Link up again (yes, only for you will I allow two of the same recipe) and select the image.
SO SO sad I can’t join you ladies at BHF. I am really sad about it as it approaches , but am thrilled for all you will learn.
Hi Jen. I noticed the picture wan’t showing up, but I was hoping it was just doing that for me. Apparently not. I did select and crop an image. I don’t know what happened. I’ll link up again.
It would have been great to see you at BHF. Hope you’re having a great vacation.
Chicken & Broccoli Stirfry!??!!? This looks YUMMY! Like something I’d order for take-out. Honestly, I’ve always wanted to make this kind of dish myself but never knew how. I’m going to try this for sure. I’m getting hungry just looking at your pictures
LOL PS-I passed your site along to a couple friends who are on gluten-free diets. Thanks so much for what you do!
Julie, thanks for passing along my site. I appreciate it. Thanks for stopping by.
this looks great….would water be a substitute for the wine or would chicken broth be a better sub??
Sharon, I would substitute chicken broth for the wine.
I’m confused by something in the recipe. It says: 2 Tb c. gluten-free soy sauce (I used soy-free coconut aminos). So is it suppose to be two tablespoons or to cups?
That is confusing! Sorry about that. It’s supposed to be 2 tablespoons.
This looks tasty. Isn’t it fun, living with such picky eaters? LOL I have to pick mushrooms and the like out of my husband’s food too, if I choose to add it to a recipe. Or else puree the mushrooms so he won’t notice them. My kids are kind of funny about stuff piled on top of their rice too. They want it side by side. I don’t get it either, but hey, if they’re eating it, then so be it!