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Name: Chicken Mushroom and Broccoli Stir Fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 1 pound Boneless chicken Skinless cut into 3/4 pieces; 1/4 cup All purpose flour; 1 cup Chicken broth; 1/4 cup Honey; 1/4 cup Soy sauce; 1/2 tablespoon Fresh ginger Peeled and Grated; 2 medium Garlic cloves Grated; 2 teaspoons Sesame Oil; 2 tablespoons Cooking Oil Divided; 1 1/4 pound Broccoli (about 6 cups); 1 small Onion Sliced; 3/4 pound (12oz) White Button Mushrooms Sliced

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INGREDIENTS

1 pound Boneless chicken ; Skinless cut into 3/4 pieces
1/4 cup All purpose flour
1 cup Chicken broth
1/4 cup Honey
1/4 cup Soy sauce
1/2 tablespoon Fresh ginger ; Peeled and Grated
2 medium Garlic cloves ; Grated
2 teaspoons Sesame Oil
2 tablespoons Cooking Oil ; Divided
1 1/4 pound Broccoli ; (about 6 cups)
1 small Onion ; Sliced
3/4 pound (12oz) White Button Mushrooms ; Sliced

Servings

INSTRUCTIONS

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.

NOTES

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Chicken Mushroom and Broccoli Stir Fry

1 pound Boneless chicken Skinless cut into 3/4 pieces
1/4 cup All purpose flour
1 cup Chicken broth
1/4 cup Honey
1/4 cup Soy sauce
1/2 tablespoon Fresh ginger Peeled and Grated
2 medium Garlic cloves Grated
2 teaspoons Sesame Oil
2 tablespoons Cooking Oil Divided
1 1/4 pound Broccoli (about 6 cups)
1 small Onion Sliced
3/4 pound (12oz) White Button Mushrooms Sliced

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)

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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Nutrition

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Serving Size: 1 Serving (1748g)
Recipe Makes: 2 Servings

Calories: 2249
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 2249

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