Garlic Soy Chicken with Broccoli & Mushrooms
Description:
This Garlic Soy Chicken with Broccoli & Mushrooms is a quick, healthy, and flavor-packed stir-fry perfect for busy weeknights. Tender chicken breast is sautéed with garlic and mushrooms, then tossed with crisp broccoli in a savory soy-based sauce. The dish is umami-rich, slightly sweet, and pairs beautifully with steamed rice or noodles. It’s a balanced meal with protein, vegetables, and a punch of flavor in under 30 minutes.
Prep & Cook Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings:
4 servings
Ingredients:
For the Chicken & Sauce:
500g boneless, skinless chicken breast, cut into bite-sized pieces
3 tbsp soy sauce (low sodium preferred)
1 tbsp oyster sauce (optional for extra umami)
1 tbsp hoisin sauce (optional, for slight sweetness)
1 tsp sesame oil
2 tsp cornstarch
1 tsp sugar or honey
1/4 tsp black pepper
Vegetables & Aromatics:
2 cups broccoli florets
1 cup mushrooms, sliced (button, cremini, or shiitake)
4 cloves garlic, minced
1 small onion, thinly sliced (optional)
1-2 green onions, chopped (for garnish)
1 tbsp vegetable oil or canola oil
Optional Garnishes:
Sesame seeds
Red chili flakes (for spice)
Instructions:
1. Marinate the Chicken:
In a bowl, combine chicken pieces with 2 tbsp soy sauce, 1 tsp cornstarch, and black pepper.
Mix well and let it marinate for at least 5 minutes (or up to 30 minutes for more flavor).
2. Prepare the Sauce:
In a small bowl, mix together remaining 1 tbsp soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar/honey, and 1 tsp cornstarch.
Stir until smooth and set aside.
3. Cook the Chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add the marinated chicken and stir-fry for 5-6 minutes until cooked through and lightly golden.
Remove chicken from the skillet and set aside.
4. Cook the Vegetables:
In the same skillet, add a touch more oil if needed.
Sauté garlic (and onion if using) until fragrant, about 30 seconds.
Add mushrooms and broccoli; stir-fry for 3-4 minutes until vegetables are bright and slightly tender but still crisp.
5. Combine & Finish:
Return the chicken to the skillet.
Pour in the prepared sauce and toss everything together until evenly coated.
Cook for 1-2 minutes more until the sauce thickens and clings to the chicken and vegetables.
6. Serve:
Serve hot over steamed rice or noodles.
Garnish with chopped green onions, sesame seeds, or chili flakes if desired.
Frequently Asked Questions (FAQs):
Q1: Can I use chicken thighs instead of breast?
A: Yes! Boneless chicken thighs will add extra juiciness and flavor. Adjust cooking time to 6–8 minutes.
Q2: Can I make this vegetarian?
A: Substitute chicken with firm tofu or tempeh and use vegetarian oyster sauce or additional soy sauce.
Q3: Can I prep this ahead of time?
A: You can marinate the chicken ahead and chop vegetables, but stir-fry fresh for best texture.
Q4: How do I keep broccoli crisp?
A: Blanching in boiling water for 1-2 minutes before stir-frying can help retain its bright green color and crunch.
Q5: Can I freeze this dish?
A: Cooked chicken with sauce can be frozen separately, but vegetables may lose texture upon freezing. Best eaten fresh.
Nutritional Information (per serving, approx.):
Calories: 280 kcal
Protein: 32g
Carbohydrates: 12g
Fiber: 3g
Sugar: 4g
Fat: 10g
Saturated Fat: 2g