Best 6 Chicken Mushroom And Broccoli Stir Fry Recipes

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Indulge in a symphony of flavors with our delectable Chicken, Mushroom, and Broccoli Stir-Fry, a culinary masterpiece that embodies the essence of healthy and satisfying cooking. This stir-fry is not just a meal; it's an experience, a culinary journey that takes you on a tantalizing adventure. The tender chicken, succulent mushrooms, and crisp broccoli florets dance harmoniously in a savory sauce, creating a symphony of flavors that will leave your taste buds craving more.

This recipe is not only a culinary delight but also a testament to the power of simple, wholesome ingredients. With just a few pantry staples and fresh produce, you can create a dish that rivals any restaurant-quality stir-fry. The easy-to-follow instructions guide you through each step, ensuring that you achieve the perfect balance of textures and flavors.

But we don't stop at just one recipe. This article offers a delightful collection of stir-fry variations, each with its unique twist on the classic combination of chicken, mushrooms, and broccoli. From the zesty and aromatic Thai Stir-Fry to the creamy and comforting Broccoli Cheddar Stir-Fry, there's something to satisfy every palate and preference.

Whether you're a seasoned home cook or just starting your culinary journey, this article has everything you need to create a stir-fry that will impress your family and friends. So, gather your ingredients, fire up your wok or skillet, and let's embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI



Teriyaki Chicken with Mushrooms and Broccoli image

Quick and easy (and only one-pot) teriyaki chicken with mushrooms and broccoli is a perfect weeknight dinner with a side of steamed rice.

Provided by T-fal

Categories     Main Dish Recipes     Chicken     Chicken Teriyaki Recipes

Time 40m

Yield 8

Number Of Ingredients 11

½ cup soy sauce
½ cup rice vinegar
3 tablespoons honey
2 teaspoons sesame oil
4 teaspoons fresh ginger, minced
4 teaspoons cornstarch
4 cloves garlic, minced
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound broccoli florets, chopped into bite-sized pieces
1 (8 ounce) package sliced mushrooms

Steps:

  • Mix all the sauce ingredients in a medium size bowl until completely smooth.
  • Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
  • Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 14.3 g, Cholesterol 58.5 mg, Fat 5.5 g, Fiber 2 g, Protein 25.6 g, SaturatedFat 1.1 g, Sodium 970.8 mg, Sugar 8.2 g

QUICK CHICKEN MUSHROOM AND BROCCOLI STIR-FRY



Quick Chicken Mushroom and Broccoli Stir-Fry image

Make and share this Quick Chicken Mushroom and Broccoli Stir-Fry recipe from Food.com.

Provided by taliatalent

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb sliced mushrooms
2 heads broccoli
1 whole onion, sliced
1 fresh garlic clove
1/4 cup chicken broth
2 chicken breasts, cut into pieces
2 tablespoons soya sauce
salt
pepper
2 tablespoons vegetable oil

Steps:

  • Heat oil in wok over medium-low heat.
  • Cook chicken till golden brown.
  • Add onion and garlic, continue to cook till onions carmelized. Stir frequently.
  • Add mushrooms, broccoli, salt, pepper, chicken broth, and soya.
  • cover, and continue to cook till vegetables tender. NOTE: Tastier if broth left over, so do not overcook, cook on lower temperature.
  • Serve with a side of rice if you'd like.
  • Awsome!

Nutrition Facts : Calories 333.1, Fat 15.1, SaturatedFat 3, Cholesterol 46.4, Sodium 702.3, Carbohydrate 27.3, Fiber 9.6, Sugar 8.8, Protein 28.8

BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS



Broccoli Stir-Fry With Chicken and Mushrooms image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons good-quality vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
Salt
1 cup water
8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons soy sauce
Freshly ground black pepper

Steps:

  • Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
  • Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
  • Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
  • Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 751 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN BROCCOLI STIR-FRY



Chicken Broccoli Stir-Fry image

"This easily prepared recipe offers scrumptious but mild Asian flavor in a nicely balanced protein dish the whole family will love." Clara Coulston - Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup reduced-sodium chicken broth
6 tablespoons reduced-sodium soy sauce
1/4 cup water
1/4 cup rice vinegar
2 garlic cloves, minced
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes
2 teaspoons cornstarch
4 teaspoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms
1/2 cup canned sliced water chestnuts
1/2 cup canned bamboo shoots
2 green onions, thinly sliced
2 cups hot cooked rice

Steps:

  • In a large bowl, combine the first six ingredients. Remove 3/4 cup of marinade; cover and refrigerate. Add chicken to remaining marinade in bowl; toss to coat. Refrigerate for 1-2 hours. , Drain and discard marinade from chicken. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add chicken; stir-fry until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil, 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook until vegetables are crisp-tender, 1-2 minutes longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Add chicken; heat through. Serve with rice.

Nutrition Facts : Calories 316 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 719mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

BITTMAN'S BROCCOLI STIR-FRY WITH CHICKEN & MUSHROOMS



Bittman's Broccoli Stir-Fry With Chicken & Mushrooms image

This is an easy, healthy stir-fry recipe (with variations) from Mark Bittman that was featured on the Today Show and printed in the New York Times. A great way to use up whatever veggies are languishing in your fridge. Serves 4.

Provided by blucoat

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons good-quality vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 lb broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
salt
8 ounces boneless skinless chicken breasts (cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry) or 8 ounces boneless skinless chicken thighs (cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry)
2 tablespoons soy sauce
freshly ground black pepper

Steps:

  • Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
  • Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
  • Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
  • Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
  • VARIATIONS: (1) Use thinly sliced beef or cubed tofu or another protein instead of chicken. (2) Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms. (3) Southeast Asian: Use fish sauce instead of soy sauce and finish with a squeeze of lime. (4) Mediterranean: Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 T chopped rosemary or thyme. (5) Indian: Use coconut milk instead of water and 1 tablespoon curry powder instead of soy sauce.

Nutrition Facts : Calories 191.9, Fat 8.2, SaturatedFat 1.1, Cholesterol 32.9, Sodium 583.4, Carbohydrate 12.8, Fiber 4.1, Sugar 3.5, Protein 19.7

Tips:

  • Mise en place: Prioritizing ingredient preparation (mise en place) is crucial for a smooth cooking experience. Cut and measure all the ingredients before starting the cooking process, ensuring a seamless flow in the kitchen.
  • Choosing the Right Stir-Fry Pan: Opt for a well-seasoned wok or a large, flat-bottomed stir-fry pan. This allows for even heat distribution and prevents food from sticking.
  • Oil Temperature: Pay close attention to the temperature of the oil. The ideal temperature for stir-frying is high enough to quickly cook the food without burning it. A good indication is when the oil starts to shimmer.
  • Stir-Frying Technique: Use a spatula or a pair of chopsticks to continuously stir the ingredients in the pan. This ensures even cooking and prevents sticking.
  • Sauce Consistency: For a flavorful sauce, mix cornstarch with a small amount of water to create a slurry before adding it to the stir-fry. This will help thicken the sauce and prevent it from becoming watery.

Conclusion:

This delicious chicken, mushroom, and broccoli stir-fry is an easy and healthy meal option that is perfect for a busy weeknight dinner. With a combination of tender chicken, savory mushrooms, and crisp-tender broccoli, this stir-fry is sure to satisfy your taste buds. The tangy and flavorful sauce adds an extra layer of umami to the dish. Serve it over rice or noodles for a complete meal. Whether you're a seasoned home cook or a beginner, this recipe is a great way to enjoy a flavorful and nutritious stir-fry.

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