Best 10 Broccoli Stir Fry With Chicken And Mushrooms Recipes

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Broccoli stir fry with chicken and mushrooms is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is packed with flavor and nutrition, and it can be customized to your own liking. Whether you prefer your stir fry spicy or mild, or you want to add other vegetables, this recipe can be easily adapted to suit your taste buds.

Here are our top 10 tried and tested recipes!

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 AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

Provided by Food Network Kitchen

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 17

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on a bias
2 tablespoons sugar
1 tablespoon dark sesame oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon, plus 1 teaspoon cornstarch
Kosher salt and freshly ground black pepper
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Ttoasted sesame seeds, for serving, optional
Jasmine rice, for serving, optional

Steps:

  • In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  • Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
  • Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

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

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

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Don't bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 28m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
4 cups hot cooked Chinese plain noodles

Steps:

  • Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
  • Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  • Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 7 g, TransFat 0 g

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

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.

Provided by spaisley39

Time 1h20m

Yield 6

Number Of Ingredients 15

6 tablespoons soy sauce
3 tablespoons cornstarch, divided
4 large skinless, boneless chicken breasts, cut into thin strips
2 cups boiling water, or more as needed
1 ½ tablespoons instant chicken bouillon granules
½ teaspoon ground ginger, or more to taste
¼ cup canola oil, divided
2 tablespoons sesame oil, divided
4 cups fresh broccoli florets, or more to taste
1 medium red bell pepper, cut into thin strips
½ green bell pepper, cut into thin strips
1 medium onion, diced
2 tablespoons minced garlic
½ teaspoon crushed red pepper, or more to taste
1 cup toasted slivered almonds

Steps:

  • Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
  • Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
  • Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
  • Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 27.2 g, Fiber 4.4 g, Protein 38.9 g, SaturatedFat 3.1 g, Sodium 1285.4 mg, Sugar 4.2 g

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Served on a bed of spaghetti squash, this easy stir-fry offers a restaurant-quality dinner at a fraction of the cost. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 medium spaghetti squash
SAUCE:
1 cup chicken broth
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons cider vinegar
1/8 teaspoon crushed red pepper flakes
STIR-FRY:
1 large egg
1 tablespoon soy sauce
1/2 cup cornstarch
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 cup canola oil
2 cups fresh broccoli florets
1 medium onion, chopped

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish. Microwave, uncovered, on high for 12-15 minutes or until tender., Meanwhile, in a small bowl, combine the broth, soy sauce, sugar, cornstarch, vinegar and pepper flakes until smooth; set aside., In a shallow bowl, whisk egg and soy sauce. Place cornstarch in another shallow bowl. Dip chicken in egg mixture, then coat with cornstarch. In a large skillet or wok, stir-fry chicken in oil in batches until no longer pink. Remove and keep warm., Stir-fry broccoli and onion for 2-3 minutes or until crisp-tender. Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with stir-fry.

Nutrition Facts : Calories 519 calories, Fat 22g fat (4g saturated fat), Cholesterol 117mg cholesterol, Sodium 1305mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 30g protein.

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

CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE



Chicken and Broccoli Stir Fry with Oyster Sauce image

Make and share this Chicken and Broccoli Stir Fry with Oyster Sauce recipe from Food.com.

Provided by Baz231

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

800 g boneless skinless chicken breasts, cut into 1 . 5 cm pieces
1 teaspoon peanut oil
1 tablespoon peanut oil
1 head broccoli, cut into small florets (approx. 2 cups)
150 g sliced mushrooms (approx. 1 cup)
1 large carrot, julienned (approx. 1 cup)
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1/4 cup oyster sauce
1/4 cup low sodium chicken broth or 1/4 cup water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornflour
salt and pepper

Steps:

  • Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  • Add the ginger and garlic to the pan and cook for 1 minute more.
  • Remove the vegetables from the pan; place them on a plate and cover.
  • Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  • Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
  • Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
  • Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  • Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  • Serve immediately, with rice or noodles.

Nutrition Facts : Calories 376.8, Fat 12.8, SaturatedFat 2.3, Cholesterol 128, Sodium 886.9, Carbohydrate 17.5, Fiber 5, Sugar 5.3, Protein 48.9

Tips:

- **Choose tender-stem broccoli:** Look for broccoli with tightly closed florets and tender stems. Avoid broccoli with yellow or wilted florets. - **Prep your ingredients ahead of time:** Cut the chicken, broccoli, mushrooms, and garlic in advance to save time when you're cooking. - **Use a large skillet or wok:** This will help ensure that the ingredients cook evenly and don't overcrowd the pan. - **Don't overcrowd the pan:** Cook the ingredients in batches if necessary to avoid overcrowding the pan. This will help ensure that they cook evenly. - **Stir-fry over high heat:** This will help create a nice char on the chicken and vegetables. - **Use a sauce:** A simple sauce made with soy sauce, rice vinegar, and sesame oil will add flavor to the stir-fry. - **Serve immediately:** Stir-fries are best served immediately, while they're still hot and crispy.

Conclusion:

This broccoli stir-fry with chicken and mushrooms is a delicious and healthy meal that's perfect for a quick and easy weeknight dinner. The tender-crisp broccoli, flavorful chicken, and umami-rich mushrooms are all cooked together in a flavorful sauce. Serve this stir-fry over rice or noodles for a complete meal.

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