Sautéed Chicken with Mushrooms, Broccoli & Peppers Over Rice
Description
This dish is a colorful, hearty stir-fry–style sauté featuring tender chicken breast, earthy mushrooms, crisp broccoli florets, and sweet bell peppers, all tossed in a flavorful garlic-soy pan sauce. Served over warm rice, it’s a balanced, family-friendly meal that cooks quickly and uses simple ingredients. Perfect for busy weeknights, meal prep, or a healthy comfort-food dinner.
Total Time & Breakdown
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Rice
2 cups cooked white or brown rice
(If cooking fresh: 1 cup uncooked rice + 2 cups water)
For the Chicken & Vegetables
1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
1 tbsp cornstarch (optional—helps browning & moisture)
1 tbsp olive oil or vegetable oil
1 small onion, sliced (optional, but adds flavor)
3 cups broccoli florets
1 cup sliced mushrooms (white button or cremini)
1 bell pepper, sliced (any color)
For the Sauce
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce or Worcestershire sauce (optional but recommended)
1 tsp sesame oil
½–1 tsp ground black pepper
½ tsp salt (adjust depending on soy sauce)
½ cup chicken broth (or water)
1 tsp cornstarch mixed with 1 tbsp water (slurry, optional for thickening)
Optional Garnishes
Sesame seeds
Sliced green onions
Step-by-Step Instructions
1. Prepare the rice
If you are cooking fresh rice:
Rinse 1 cup rice under cold water.
Combine rice and 2 cups water in a pot.
Bring to a boil, reduce to low, cover, and cook 15 minutes.
Fluff and set aside.
2. Prep the chicken
Pat chicken dry and slice thinly.
Toss in 1 tbsp cornstarch, a pinch of salt, and pepper.
This helps the chicken stay tender and brown nicely.
3. Sauté the chicken
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add chicken in a single layer.
Cook 4–5 minutes, stirring occasionally, until lightly browned and cooked through.
Remove chicken from pan and set aside.
4. Cook the vegetables
In the same pan, add mushrooms and onions (if using).
Cook 3–4 minutes until mushrooms release moisture.
Add broccoli and bell peppers.
Cook 4–5 more minutes until vegetables are crisp-tender.
5. Make the sauce
In a small bowl, mix together:
Minced garlic
Soy sauce
Oyster/Worcestershire sauce
Sesame oil
Black pepper
Chicken broth
(Optional) Stir cornstarch slurry if you want a thicker sauce.
6. Combine everything
Return chicken to the pan.
Pour in the sauce.
Stir and cook 2–3 minutes until the sauce thickens slightly and coats everything.
7. Serve
Spoon the sautéed chicken & vegetables over warm rice.
Top with green onions or sesame seeds if desired.
Tips & Substitutions
Add heat: Use crushed red pepper flakes or a dash of sriracha.
Make it creamy: Add a splash of coconut milk.
Low-carb option: Serve over cauliflower rice.
Vegetarian version: Use tofu or mushrooms instead of chicken.
Q&A Section
Q: Can I use chicken thighs instead of chicken breast?
A: Yes! Thighs stay juicy and flavorful. Just increase cook time by 1–2 minutes.
Q: Do I have to use mushrooms?
A: No—replace them with zucchini, snap peas, or extra peppers.
Q: Can I meal prep this?
A: Absolutely. It stores well for up to 4 days in the fridge.
Q: What if I don’t have oyster sauce?
A: Replace with ½ tsp sugar + extra soy sauce, or just skip it. It adds depth, but isn’t essential.
Q: How do I make it gluten-free?
A: Use gluten-free soy sauce (tamari) and ensure broth & optional sauces are gluten-free.
Q: How do I avoid soggy vegetables?
A: Cook over high heat and don’t overcrowd the pan to keep them crisp.