Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1/4 cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl- you'll use it in the sauce)
To make the sauce: in the bowl with remaining flour, add 1 cup chicken stock, 1/4 cup honey, 1/4 cup soy sauce, 1/2 Tbsp grates ginger, 2 cloves grated garlic and 2 tsp sesame oil ad stir until smooth. Set aside.
Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from heat and set aside.
Add another 1 Tbsp of oil to the pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender. Stir the sauce again then pour it with your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.
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|Serving Size: 1 Serving (1748g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1074 (48%)|
|Amt Per Serving||% DV|
|Total Fat 119.4g||159 %|
|Saturated Fat 30.9g||154 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 31.3g|
|Cholesterol 618.8mg||190 %|
|Sodium 28857.1mg||995 %|
|Potassium 3850.3mg||101 %|
|Total Carbohydrate 69g||20 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 55.7g|
|Protein 226.8g||324 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2249
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