Chicken & Broccoli Stir Fry

chicken & broccoli stir fry in bowl

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 on plate

5.0 from 4 reviews
Chicken & Broccoli Stir Fry
Recipe type: Main
Serves: 6-8
 
Ingredients
  • 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)
  • ½ cup white cooking wine
  • ½ cup cold water
  • 2 Tablespoons corn starch
Instructions
  1. Cut the chicken breasts into thin slices and place in a bowl.
  2. Add the onions, garlic, ginger, soy sauce, and sugar to the chicken and mix to combine.
  3. Let the chicken sit to marinate while you cut the broccoli and slice the mushrooms.
  4. Heat a couple tablespoons of oil in a wok or large skillet.
  5. 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.
  6. 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.
  7. Combine the wine, water, and cornstarch. Add the mixture to the skillet and stir until heated and thickened.
  8. Add the broccoli and mushrooms to the chicken in the skillet and heat until the broccoli is hot through.
  9. Serve with rice.

 
Submitted to:  Tasty Tuesday at Balancing Beauty and Bedlam and Real Food Weekly at The WHOLE Gang.




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Comments

  1. This looks great Linda. I’ll have to put this on my menu next week!

  2. This looks and sounds delicious. The chicken looks so tender! Yum! What a great yet healthy recipe, thanks!

  3. 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!

  4. 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 :-)

  5. 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.

  6. 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!

  7. sharon t says:

    this looks great….would water be a substitute for the wine or would chicken broth be a better sub??

  8. 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?

  9. 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!

  10. Jennifer says:

    This sounds wonderful! Plus now I know about Soy-free coconut aminos! Where did you get yours? Our Wholefoods had to pull it from their shelves and Amazon doesn’t have it either.

  11. We just found out about a month ago that my 14 month old had to be gluten free, and she has been dairy free since birth. For a month now I have been trying to find recipes that are both gf and df. Ooh how it has been hard because all the ingredients are very expensive and very hard to find, since I life in a small town. When I found your website and seen that it was both gluten free/dairy free also the ingredients you use are very simple and easy to find, I started to cry. My husband asked what was wrong with me, and I said I was crying of joy. I have been so overwhelmed with this and I have made lots of your dishes, and they have all been very good and looked beautiful. My entire house is Gluten/Dairy Free now. I just wanted to say thank you so very much for my sanity. I can breath now knowing all I have to do is look something up on your website.

    • Randi, you’re welcome, and thanks so much for your comment. It brought tears to my eyes! You probably know, but just in case you don’t, not all of the recipes on my site are dairy free. I was eating dairy when I started this blog so the older recipes do contain it. I have found that most of those recipes are easy to convert either with substitutes or by simply omitting the cheese. I’m glad I can be of help to you!

      • I found it a little funny that you have one that foods cant touch each other. I also have 3 boys, 13, 11, and 6,including my 14 mth old girl, they are all like this and don’t like anything to touch. What is even funnier is, if they have a cracker, chip, candy, etc that breaks they wont even touch it. Sounds silly when you think about it because it all goes in the same place and also gets chewed up. I am joining the mom club of picky and silly eaters. Nice to know I am not alone.

  12. Amanda says:

    I made this recipe except I added oyster sauce. It gave it a bit more flavour.

  13. THis a great recipe. Sooo easy and delish. I add some red pepper flakes. yummmm!

    • I’m glad you enjoy it, Cathy. Red pepper flakes sounds like a good idea.

      • DEBBY GUNSOLLEY says:

        Hi Linda
        My husband just found out he had Celiac disease . I am so over whelm ! Looking at some of your receipe they do look good but easy. Going throu my kitchen etc. I am glad I found this web site. Trying to find out the good brands that have good flavors. Also trying yo find receipe that our low in calories..
        Thanks

        • Debby, I know it seems overwhelming at first, but it will get easier. Give yourself time to adjust. There is lots of information on my blog and others as well. Just take it one step at a time. It will be worth while for your husband’s health.

  14. This looks delicious! It’s there any substitute I can use for the wine?

  15. Yummy recipe! I didn’t have any rice, but I added some Singapore noodles and it worked great :)

  16. Kathy Hoffman says:

    I wish I could pin this to my Gluten Free board. I will never find it again on Facebook and can’t print from my phone.

    • It takes a few seconds to load, but there is a Pin It button when you hover over an image. There’s also a Pinterest button at the bottom of the post just after the recipe.

  17. Danielle says:

    This looks so good! What is the difference between a regular onion and a spring onion? Also, what can I substitute the white wine with? Thanks!

    • Spring onions are the same as green onions. They’re much smaller and more mild than a regular onion. You can use chicken broth in place of the white wine.

  18. Marg Jansen van Vuuren says:

    Please note: there’s a worldwide campaign to boycott palm oil. Forests burnt down aggressively, polluting planet with orangutangs killed and losing habitat. Please suggest other oils. Ask everyone to check labels in supermarkets: Palm oil in ice-cream, cereals, muesli bars, dried berries, etc. Often disguised as veg. oil. Animals killed, often maimed with large knives, babies left to die!

  19. Mary Anne Deierlein says:

    Love to use coconut aminos (can’t eat soy) instead of GF Soy/Tamari Sauce!

    Coconut Secret
    Raw Coconut Aminos (organic, non-GMO, low sodium)
    http://www.coconutsecret.com 888-369-3393
    Distributed by Leslie’s Organics
    298 Miller Ave.
    Mill Valley, CA 94941

    I ordered it from Amazon recently.

  20. easy to cook for a week night meal but way to much vinegar. My kids loved the taste of the chicken before the vinegar was added so I am just using water next time!

  21. Yum! This is going to be on my menu tomorrow night!

  22. Ben stone says:

    Terrific basic recipe exactly as you expect! My one critique is that it could use more spice. Easy fix! Thanks for this :)

  23. Made for dinner tonight. I really liked it, next time may serve it with rice.

  24. Jackie Gerhardt says:

    This is great! I am celiac and then have 2 little ones who have wheat allergy. They also happen to LOVE chicken and broccoli, so I was so happy to find this. The kids inhale it and typically go for seconds!

    I double the amount of GF soy sauce and Ginger, but we like a really strong flavor. We’ve made this twice in the last 2 weeks, using broccoli and bok choi from our CSA!

    Thanks so much for this recipe!

  25. I made this for dinner tonight and my husband and I absolutely loved it!! We have 5 sons who would love it too, so I will have to double it next time!! Thanks for sharing it!!

  26. Love this food

  27. Dot Lendon says:

    Hi beautiful recipe, I would love to know to work out KJ’s and Cal’s please.
    Thanks Dot

  28. Thanks for the recipe!! I was searching for something to make with leftover chicken, when somehow this recipe popped up on my search engine. It looked so good, that we just made a few changes, and adapted it for leftover chicken. It was a hit!!!

    We simply put our deep dish skillet on the stove, and filled it with the liquids and spices, along with the onions, garlic, mushrooms & broccoli. Once everything was flavored, and the veggies were almost ready, we tossed in our chicken. We cooked just until the chicken was warmed through. YUM! We served it over rice, and everyone asked for seconds.

    Note: I didn’t have wine, so we used white grape juice with a couple of drops of apple cider vinegar mixed into it. We also used sustainably grown coconut sugar in place of white sugar; the flavor blended wonderfully well.

    Thanks for this wonderful & easy recipe! I can’t wait to try it with fresh chicken; but in case you’re ever needing a quick recipe for leftover chicken, this was wonderful!

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