Chicken Broccoli Stir Fry
Chicken broccoli stir fry is a quick and easy meal prep dinner that's perfect for a busy weeknight. It's kid-friendly and it freezes well, too!
Servings: 4 to 6
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces*
- 1 to 2 cups broccoli cut into florets
- 8 oz sliced mushrooms
- 2 to 3 carrots thinly sliced
- 1 red bell pepper chopped
- 1 yellow or orange bell pepper chopped
- 1 to 2 cups sugar snap peas cut in half or left whole
- 1 cup onion diced
- 1 tablespoon sesame oil
- 1/2 cup chicken broth
- 5 tablespoons hoisin sauce + more if needed
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon powdered ginger
- 1 tablespoon cornstarch
- 1 pound fresh shrimp fresh or frozen, but if frozen, make sure it's completely thawed
- finely diced scallions
- sesame seeds
Instructions
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook for 5 to 6 minutes or until lightly browned. Add the broccoli, mushrooms, carrots, bell peppers, snap peas and diced onion and cook an additional 5 minutes, stirring frequently. Drizzle on the sesame oil and mix together.
- In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
- Reduce the heat to medium or medium-low, and let simmer for about 5 to 6 minutes, or until the sauce thickens. Arrange the shrimp on top in a single layer and cover the skillet or wok with a lid.
- Let cook until the shrimp has turned pink. Flip over and cook on the other side. The shrimp should only need a few minutes to cook. Mix together and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!
Notes
* You can certainly use chicken breast if desired.