Poultry
Broccoli, Mushroom & Chicken Stir-Fry
A healthy, Asian-inspired stir-fry using ginger, garlic, and simple techniques.
420cal / serving
37gprotein
2servings
30minutes
Ingredients
Protein
- 1 lb Boneless skinless chicken thighs — cut into bite-sized pieces
Vegetables
- 3 cups Broccoli florets
- 8 oz Mushrooms — sliced
Aromatics & Seasoning
- 3 Garlic cloves — minced
- 1 tbsp Fresh ginger — minced
- 1.5 tbsp Low-sodium soy sauce
- 2 tsp Rice vinegar or lime juice — to finish
Fat
- 2 tsp Neutral cooking oil — avocado or canola, divided
- Kosher salt — to taste
- Black pepper — to taste
- Red pepper flakes — optional
Instructions
- 1.Lightly salt chicken and rest 15–30 minutes. Pat dry before cooking.
- 2.Heat a large pan over medium-high heat and add 1 teaspoon oil.
- 3.Add broccoli and mushrooms in one layer. Lightly salt and do not move for 2–3 minutes.
- 4.Stir once and cook until just tender with browning. Remove vegetables.
- 5.Lower heat to medium. Add remaining oil and chicken in one layer.
- 6.Cook until chicken releases, flip once, and cook to about 160°F.
- 7.Remove chicken and rest briefly.
- 8.Lower heat slightly. Add garlic and ginger; cook 20–30 seconds.
- 9.Add soy sauce, return chicken and vegetables, and toss to coat.
- 10.Finish with vinegar or lime juice. Taste and adjust.
Servings: 2 servings·Serving size: Half of recipe; served without rice|Calories: 420|Protein: 37g
asian-inspiredhealthyhigh-proteinstir-fryweeknight
