Skip to main content

Chicken with mushrooms and broccoli stir-fry


1 pound  skinless boneless chicken breast, cut into 1-inch pieces
Olive oil
1 medium onion, chopped
1 cup baby-cut carrot, cut in half
1/2 cup diced red bell pepper
2  teaspoons cornstarch
1 cup hot cooked Chinese plain noodles
1 cup chicken broth 
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 cups broccoli flowerets
1 1/2 cup sliced fresh mushrooms
3 garlic cloves, smashed


Heat the olive oil in a large skillet over medium-high heat. Add chicken and garlic and stir-fry for 2 and a half minutes. Add onion and carrots and stir-fry for another 30 seconds. Then pour 3/4 cup of the broth, sugar and the soy sauce. Cover and cook over medium heat 6 minutes, stirring a few times. Add broccoli,  bell pepper and mushrooms, cover and cook about 5 minutes, until vegetables are crisp and tender. Mix cornstarch with remaining broth and  stir into chicken mix. Cook until sauce is thickened. Stir the dish occaisonaly. Serve the chicken over noodles, pasta or rice.


Popular posts from this blog

Twice-Baked Potatoes in a Dish and Potato Skins

9 medium russet potatoes 4 ounces cream cheese 1/2 cup sour cream 4 tablespoons butter 3 cloves garlic, finely chopped 1/2 to 3/4 teaspoon salt  1/4 teaspoon pepper   1/4 to 1/2 cup milk (if potatoes are too thick) 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried 2 1/2 to 3 cups shredded cheddar cheese canola oil to fry in sour cream, if desired 3 green onions, sliced

Bacon Wrapped Apple BBQ Chicken

Ingredients 2 small boneless skinless chicken breasts 4 slices bacon 1/2 cup BBQ sauce (homemade or store bought) 2 large apples, peeled and cur into small pieces 2 tablespoons lemon juice