Stir-Fry Teriyaki Chicken with Broccoli & Mushrooms
November 28, 2015
This beautifully vibrant and quick chicken dish is loaded with goodness and perfect for a weeknight meal. Broccoli and cashews add crunch, while the simple teriyaki sauce gives you that irresistible salty-sweet-sour flavor. Serve with rice or barley for something new and healthy.
Ingredients
For the Sauce
1/4 cup soy sauce ( regular or light, not dark)
1 tsp toasted sesame oil, optional
2 tsp corn flour (corn starch)
For the Chicken
3 tbsp olive or coconut oil, divided
500 g boneless, skinless chicken breasts cut into bite-sized pieces
To Garnish
1 1/2 tbsp sesame seeds, toasted
To Serve
Directions
In a jug or bowl, whisk together all the sauce ingredients thoroughly until well mixed, set aside.
Prepare all your ingredients and have them close by before you start, as the cooking process is very fast and you want all the ingredients to be at hand once you begin.
Place a large pan or wok on high heat. Once the pan is very hot, add half the oil. Add the chicken and cook for just a couple of minutes on each side just till the edges begin to turn golden, without overcrowding the pan. If your pan isn’t very big, do this in batches. Remove the chicken to a plate and set aside.
Add the rest of the oil, then add the mushrooms. Cook, stirring, for five minutes, till starting to brown. Add the broccoli and cook, stirring, for just 2 minutes, until the broccoli is starting to turn bright green.
Return the chicken to the pan. Give your prepared sauce a good stir, then add that to the pan as well. Give it all a stir and simmer for two to three minutes, just until the sauce thickens and everything is heated through. Add the cashews and sesame seeds and serve immediately with brown rice or barley.