Stir-Fry Teriyaki Chicken with Broccoli & Mushrooms

mattersofthebelly@gmail.com'By nohaserageldin  ,

November 28, 2015

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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.

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Ingredients

For the Sauce

1/4 cup soy sauce ( regular or light, not dark)

1/4 cup honey

1/4 cup water

1 tbsp vinegar

1 tsp lemon juice

1 tsp toasted sesame oil, optional

2 cloves garlic, minced

1 tbsp grated fresh ginger

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

200 g mushrooms, sliced

400 g broccoli florets

To Garnish

3/4 cup cashews, toasted

1 1/2 tbsp sesame seeds, toasted

To Serve

Cooked rice/ brown rice/ barley

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.

Noha Serageldin is a food blogger, freelance food stylist, food photographer and writer. She grew up and lived her entire life in Cairo, Egypt before moving with her husband to Sydney, Australia in 2013 where she currently resides. Though she studied art, Noha’s true passion lies with food and everything surrounding it, compelling her to attend culinary school and pursue a career in the wonderful world of food. You can connect with Noha at mattersofthebelly.com.

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