Chicken Broccoli and Mushroom in Brown Sauce
This quick, easy and healthy Chicken Broccoli and Mushroom in Brown Sauce has big bold flavours of ginger, garlic and oyster sauce.
Servings 4 people
Calories 403kcal
Ingredients
- 600 grams Chicken breast skinless
- 3 cups Broccoli florets
- 1 tablespoon Crushed garlic/garlic paste (or 2 cloves of garlic, minced)
- 1 tablespoon Ginger Paste
- 2 cups White bottom mushrooms sliced
- 1 large Red capsicum, sliced into strips (aka - Bell Pepper)
- 2 tablespoons Extra Virgin Olive oil
Stir-Fry Sauce
- 2 tablespoons Oyster sauce
- ½ cup Soy sauce
- ¼ cup water
- 1 teaspoon Ground black pepper
- 2 teaspoons Sesame oil
- ½ teaspoon Red chili flakes
- Salt to taste
- 2 teaspoons Cornflour or cornstarch to thicken the sauce
Garnish
- 1 tablespoon Sesame seeds
Instructions
- Sauce: Combine 2 tablespoons Oyster sauce, ½ cup Soy sauce, ¼ cup water, 1 teaspoon Ground black pepper, 2 teaspoons Sesame oil, ½ teaspoon Red chili flakes and 2 teaspoons Cornflour or cornstarch in a small bowl. Whisk together and then set aside. (note: you can omit the cornstarch/cornflour and it wont affect the taste, however the sauce will have a thinner consistency)
- Prepare and cook Chicken: Chop 600 grams Chicken breast into bite-sized pieces. Heat 1 tablespoon of olive oil in a large wok and cook chicken for two minutes until golden brown and cooked through. Transfer the chicken to a plate and cover.
- Cook and season Vegies: Add 2 tablespoons Extra Virgin Olive oil into the wok, followed by 1 large Red capsicum, sliced into strips and 3 cups Broccoli florets and stir until just tender. Add 2 cups White bottom mushrooms and cook for a further minute or until they are cooked to your liking. Add 1 tablespoon Crushed garlic/garlic paste and 1 tablespoon Ginger Paste and stir for one to two minutes.
- Add Chicken back into the Wok: With both chicken and veges in the wok, whisk the sauce first, and then pour over, stirring quickly to combine the sauce, chicken and veges. It will thicken quickly if using cornflour/cornstarch.
- Taste Test: Taste the sauce and season with Salt to taste if needed. Remove wok from heat as soon as the sauce has reached the consistency you want. (if it becomes too thick, add little more water to loosen).
- Serve: divide between 4 bowls and serve with your favorite rice or noodles, and evenly sprinkle 1 tablespoon Sesame seeds over the 4 bowls. Add extra chilli flakes and a slice of lemon.
Notes
- Chicken: skinless chicken breast is ideal to use. Cut it into bite sized pieces so that it cooks evenly. If you prefer, chicken breast can be substituted with turkey breast. If using skinless chicken thigh, it make take a couple minutes longer to cook through
- Broccoli: One large head or two medium heads of fresh broccoli are best. You can also use frozen (instructions below in recipe tips)
- Mushrooms: Whilst you can use any type of mushroom, my favourites are small round cup mushrooms sliced, although you can also quarter them for a chunkier stir fry
- Bell Pepper/Red Capsicum: this adds colour and texture. Green or yellow can be subbed, or you can peel and slice a carrot into matchsticks
- Ginger/Garlic: whilst fresh is best, you can certainly use crushed garlic and minced ginger that comes in a jar or tube, however you may need to use a little more as it may not be as strong.
- Sesame Oil: adds earthiness and flavour and I highly recommend not skipping. Toasted or untoasted sesame oil is fine to use.
- Soy Sauce and Oyster Sauce: these form the basis of the brown sauce. Tamari can be used instead of soy sauce, and hoisin sauce can be used instead of oyster sauce.
- Pepper/Chilli Flakes: adds heat and spice (but not too much) to the dish.
- Cornstarch or cornflour: this thickens the sauce
Nutrition
Calories: 403kcal | Carbohydrates: 13g | Protein: 50g | Fat: 16g | Saturated Fat: 3g | Fiber: 3g | Sugar: 2g
