Garlic Chicken with Broccoli, Mushrooms & Rice
A comforting and flavorful meal, Garlic Chicken with Broccoli, Mushrooms & Rice combines tender chicken pieces with fresh vegetables in a rich garlic sauce served over fluffy rice. This dish is perfect for busy weeknights because it cooks quickly while still delivering restaurant-style flavor. The garlic sauce coats every bite, while the broccoli and mushrooms add texture and nutrition. It’s a balanced meal with protein, vegetables, and carbs all in one bowl.
Recipe Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients
For the Chicken & Vegetables
2 boneless chicken breasts (cut into bite-size pieces)
2 cups broccoli florets
1 cup sliced mushrooms
4 cloves garlic (minced)
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon black pepper
For the Garlic Sauce
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional but recommended)
1 tablespoon honey or brown sugar
½ cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
For Serving
2 cups cooked white rice
Sesame seeds (optional)
Green onions, chopped (optional)
Instructions
1. Cook the Rice
Cook the rice according to package instructions. Set aside and keep warm.
2. Prepare the Sauce
In a small bowl mix:
soy sauce
oyster sauce
honey
chicken broth
cornstarch
sesame oil
Stir until the cornstarch dissolves.
3. Cook the Chicken
Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
Add chicken pieces, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove from pan and set aside.
4. Cook Vegetables
In the same pan add the remaining oil.
Add mushrooms and cook for 2–3 minutes until slightly browned.
Add broccoli and cook another 3 minutes. If needed, add a tablespoon of water and cover briefly to soften the broccoli.
5. Add Garlic
Add minced garlic and sauté for 30 seconds until fragrant.
6. Combine Everything
Return the chicken to the pan.
Pour in the garlic sauce and stir well.
Cook 2–3 minutes until the sauce thickens and coats the chicken and vegetables.
7. Serve
Spoon cooked rice into bowls.
Top with the garlic chicken and vegetables.
Garnish with sesame seeds and green onions.
Serving Suggestions
Serve with steamed jasmine rice or brown rice.
Add chili flakes for a spicy kick.
Pair with a light cucumber salad for extra freshness.
Nutritional Information (Approximate per serving)
Calories: 420 kcal
Protein: 32 g
Carbohydrates: 38 g
Fat: 14 g
Fiber: 4 g
Sodium: 780 mg
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs are juicier and work perfectly in this recipe. Just cook them slightly longer.
2. Can I make this recipe low-carb?
Yes. Replace the rice with cauliflower rice for a lower-carbohydrate version.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
4. Can I freeze this dish?
Yes, but freeze the chicken and vegetables separately from the rice for the best texture.
5. What other vegetables can I add?
You can add bell peppers, snap peas, carrots, or zucchini.
6. How do I make the sauce thicker?