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.

Course Dinner

Cuisine Asian

Prep Time 15

Cook Time 10

Servings people

Calories 403kcal

Author Kim

Sauce: Combine oyster sauce, soy sauce, water, ground black pepper, sesame oil, and chili flakes and cornflour/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 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 1 tablespoon of olive oil into the wok, followed by sliced red bell pepper/red capsicum and broccoli florets and stir until just tender. Add sliced mushrooms and cook for a further minute or until they are cooked to your liking. Add minced garlic 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 add salt 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 garnish with sesame seeds, extra chilli flakes and a slice of lemon.

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