chicken veggie stir fry

Chicken & Veggie Stir-Fry

When you need dinner on the table fast, takeout is often the easiest option. But with our chicken and veggie stir-fry recipe, you can recreate a flavorful dish in the comfort of your own kitchen that's just as fast as takeout. Succulent white meat is perfectly seared to a golden brown, then mixed with mushrooms and broccoli florets in a savory sauce of soy sauce, garlic, ginger, brown sugar, and sesame oil. Served over hot steamed rice or noodles, this is a complete and satisfying meal. The best part? You can customize this recipe based on what's in your fridge, whether swapping the chicken for tofu or shrimp or choosing your favorite mix of veggies.


    • 1 lb chicken breast(455 g), cubed
    • salt, to taste
    • pepper, to taste
    • 1 lb broccoli florets(455 g)
    • 8 oz mushroom(225 g), sliced
    • 3 tablespoons oil, for frying


    • 3 cloves garlic, minced
    • 1 tablespoon ginger, minced
    • 2 teaspoons sesame oil
    • ⅓ cup reduced sodium soy sauce(80 mL)
    • 1 tablespoon brown sugar
    • 1 cup chicken broth(240 mL)
    • ¼ cup flour(30 g)


    1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
    2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
    3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
    4. Return the chicken and vegetables to the saucy pan, stir until heated through.
    5. Serve with hot rice or noodles.