Chicken and Broccoli Stir Fry (VIDEO)
The sauce in this broccoli chicken stir fry is perfectly “saucy,” making it ideal for serving over steamy white rice. Homemade Chicken and Broccoli is an easy 30-minute meal and it has the best stir fry sauce.
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Chicken Broccoli Mushroom Stir Fry:
Chicken and Broccoli Stir Fry satisfies the craving for takeout and you’ll feel good about serving this to your family because it’s healthier than going out. If you loved our Beef and Broccoli, then you will love this chicken stir fry. It’s loaded with tender chicken, mushrooms and fresh broccoli. I hope you’re inspired to make this easy and tasty dinner!
Ingredients & Substitutions for Stir Fry:
- Chicken – we used boneless skinless chicken breast, but chicken tenders or even thighs would be delicious here.
- Stir Fry Veggies – We love the combination of broccoli, onions, and mushrooms for an authentic Chicken Broccoli Stir fry. You could sub the broccoli with snap peas or zucchini and sub onions with julienned carrots.
- Chicken Broth – this adds more flavor, but water can easily be substituted.
- Low Sodium Soy Sauce – Since different brands have different amounts of salt, add soy sauce to taste. You can always add more at the end, but you can’t take salt out of a dish. For gluten-free, use Tamari sauce.
- Sesame Oil – this one ingredient gives the sauce authentic Chinese stir fry flavor. Do not skip it.
- Ginger & Garlic – fresh is best for stir fry, but in a pinch, you can substitute 1 tsp fresh garlic for 1/2 tsp garlic powder and substitute 1 tsp fresh ginger for 1/8-1/4 tsp ground ginger.
- Brown Sugar – we used 2 Tablespoons of packed light brown sugar. You can substitute with 1 1/2 Tbsp to 2 Tbsp of liquid sweetener like honey, or add it to taste.
- Corn Starch – using cornstarch as a thickener helps keep this gluten-free.
Pro Tip: It’s easiest to peel fresh ginger using the edge of a teaspoon. Simply scrape the skin away. Try it – it’s so easy.
Watch the Chicken and Broccoli Stir Fry Video:
How to Make Broccoli and Chicken Stir Fry:
- Make the Sauce: Combine all of the sauce ingredients and stir to dissolve the sugar. The warm broth will help the sugar to dissolve easily.
- Cook Chicken: Cut chicken into small 3/4″ bite-sized pieces and season lightly with black pepper. Heat a large heavy skillet over medium-high heat with 1 Tbsp oil. Add chicken and cook 1 minute undisturbed then stir fry 5 minutes until golden and just cooked through. Remove chicken to a bowl.
- Sautee Veggies: In the same skillet over medium-high heat, add 1 Tbsp oil, broccoli florets, sliced onion and mushrooms and stir fry 3 minutes until mushrooms are softened then reduce heat.
- Add Stir Fry Sauce: Give the sauce a quick stir in case there was settling and add it to the skillet. Simmer the sauce over medium/low heat for 3-4 minutes until thickened and garlic and ginger have mellowed in flavor. To thin the sauce, add water as needed and you can add more soy sauce to taste.
- Return Chicken to the Pan and stir until heated through then serve over white rice garnished with sesame seeds if desired.
The KEY to Cooking Stir Fry:
A stir fry is essentially flash cooked on a very hot skillet (less than 15 minutes of cooking time). Since this recipe moves fast, you want to have every ingredient chopped, measured, prepped and ready to use before you fire up the skillet. If serving with white rice, you’ll want to put the rice on the stove first then cook your stir fry. You’ll want to bookmark our tutorial for Perfect White Rice.
More Easy Chicken Recipes (Reader Favorites!):
- Chicken Fried Rice – the best way to use leftover rice
- Lemon Chicken – 30-min chicken dinner packed with flavor
- Chicken Parmesan – easy and classic family favorite
- Chicken Chow Mein – adding chicken makes it a meal
- Chicken Tetrazzini – a creamy cheesy pasta bake
Print-friendly Recipe for Chicken and Broccoli Stir Fry:
Chicken Broccoli Stir Fry Recipe
The sauce in this stir fry is perfectly "saucy," making it ideal for serving over hot and fluffy white rice. This recipe moves fast so start cooking your rice first and be sure to prep and chop all of your stir fry ingredients and make the sauce before cooking the stir fry.
Ingredients
Chicken and Broccoli:
- 1 lb chicken breast (boneless skinless), cut into 3/4" pieces
- 2 Tbsp cooking oil (I used extra light olive oil), divided
- 1 lb broccoli cut into florets (about 5 cups)
- 1 small yellow onion sliced into strips
- 1/2 lb white button mushrooms thickly sliced
Stir Fry Sauce Ingredients:
- 2/3 cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce (use Tamari for gluten free), or added to taste
- 2 Tbsp light brown sugar packed (or honey to taste)
- 1 Tbsp corn starch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger peeled and grated (lightly packed)
- 1 tsp garlic (2 small cloves) grated
- 1/4 tsp black pepper plus more to season chicken
Instructions
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In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.
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Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
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In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
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Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.
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Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in October 2014. We updated it April 2020, using corn starch instead of flour to make it gluten-free chicken broccoli stir fry, improved the flavor of the sauce and re-photographed the recipe.
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
We loved this recipe. I have very fussy children – they picked just the chicken out but they loved the flavour. I will be cooking it again very soon. Thank you 🙂
So great to haer that the kids loved this recipe!
Excellent! I have two gluten free teens, a 21 year old and a very picky husband and this was a hit for all 5 of us! Flavorful without being too salty (and I didn’t use low sodium soy). We didn’t need to add any additional water; sauce was exactly the consistency we wanted. Will definitely make this one again!
Thanks for sharing that with us, Rose. So glad to hear that your family enjoyed this recipe!
I have a bag of broccli and baby carrots since I don’t have mushrooms could I cook those a little in the microwave and then add them once they are a little cooked ?
Hi Melissa, I bet that could work! If you experiment please let me know how you like that.
One word….Delicious
I’m so glad you enjoyed it!
Hey Natasha!
Thank you for sharing this recipe. I cooked it with my kids…we loved making it and then eating it…:D it was delicious!
THat’s just awesome! I bet your kids had a blast making this!
So glad I decided to try this! Didn’t have any mushrooms, I did have carrots which I julienned and added…came out terrific! You have a new fan, looking forward to trying more of your recipes.
I’m so happy to hear that, Ginger. Thanks for your awesome review!
Delicious and found a new recipe for chicken. Followed the recipe except for adding mushrooms and it was perfect! Thanks for sharing.
You’re welcome, Marilyn! I’ms o glad you enjoyed that!
Thank you Natasha for the delicious recipe and for sharing it …. I have tried it and my husband thought that I order it for the restaurant It was fantastic
That’s amazing! Thank you for sharing that great review with me!
Woww.. Justt amazing recipe ! Everyone loved it.. Can’t wait to try another one of your recipes (this was my first). Thankss Natasha !
Hey Michelle, I’m glad you enjoyed the first recipe that you tried. I hope you love all the other recipes too!
This was another hit. Thank you, and I love all of your recipes. You are an amazing cook and teacher. I have tried 22 of them.
I’m so glad you’re enjoying our recipes Donna! That’s so great!
Hi Natasha,
I love you and your recipes. I am a teacher and a mom so your recipes are easy, entertaining to watch and so delicious!
This is my first time with this stirfry.
I’m so inspired reading your review. Thank you!
Thank you! Could you do a chicken curry recipe please
Thank you for that suggestion Sara! I’m adding it to my list!
Such a wonderful easy prepared dish! Thanks a lot Natash!
You’re very welcome!
Super easy stir fry dish! My family loves this and I have made it many times. I sometimes add shrimp. The sauce is amazing! Thank you Natasha!
That’s so great! I’m glad you enjoyed that Tina!
Hi Natasha!!
I don’t have cornstarch. Is there something else I can use to substitute for it. If so, how much would I need?
Hi Ava, using cornstarch as a thickener helps keep this gluten-free. You may try using flour but without testing it I’m unable to advise.
So good! I needed to make a meal without leaving my house for groceries so I used whatever I had on hand! I made this with chicken tenders and used a 16 oz package of frozen Asian vegetables since I didn’t have broccoli (I followed the cooking instructions on the bag for stovetop). I followed the sauce recipe exactly except substituted the fresh ginger for 1/8 tsp ginger powder. My husband usually doesn’t like the taste of sesame oil or ginger but this sauce was so balanced! Came out amazing!
I love it! Your comments make me smile, thank you so much for sharing that with us.
Just made this recipe. Followed exactly as shown. Turned out great! You are my go to for recipes. Yours never disappoint.
Spaseeba za pomashch!
Jerry
I’m so inspired reading this comment! Thank you so sharing that great review with us, Jerry!
Made this tonight and doubled the recipe it was great flavor but for some reason sauce didn’t thicken up even added extra corn starch but either way was really good flavor🤤🤤 love your recipes Natasha😘😘🙏🏽
Thanks for your good feedback!
Just curious, did you change this recipe recently? I feel like I’ve made this before, but used different ingredients
Yes it was slightly updated, Shannon. The best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Natasha here can I find your notes I’m looking to find the note for the stir fry pan.
Hi Normanda, we have it linked in the recipe but you can also find it here.
I followed the recipe exactly. It was delicious. Next time I’ll double the recipe because it disappeared so fast like magic!! Thank you. N
Yay so great to hear that you enjoyed it, Joy. Thanks for your good review!
Hi Natasha!
Followed your recipe and it came out so well. Very yummy indeed. I had to substitute corn starch with potato as I didn’t have that in my pantry. Nevertheless the finished dish was amazing.
Love watching your videos and will make another one very soon.
Cheers!
Wonderful! Thanks for your great feedback and for trying out this recipe.
Doubled the sauce amounts like everyone suggested AND made this recipe with shrimps Instead of chicken!
Turned out absolutely delicious! Shrimps went so well with the Asian twist- can not recommend it enough.
That’s just awesome!! Thank you for sharing your wonderful review Yasmine!
Made this for dinner last night and it was so delicious!! Added some teriyaki into the sauce and it was perfect!
I’m so glad you enjoyed it, Dominique! Thank you for that wonderful review!
Made this last night and it was a hit! It was so flavorful and tasted like great takeout! Based on someone else’s suggestion, I added water chestnuts as well and it was yummy.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Loved this recipe. Made exactly as is and we loved. I used the leftover chicken from the spatchcock chicken! Will put this on our rotation. Souse was spot on. Thanks Natasha
That’s so great! It sounds like you have a new favorite Claudia! Thank you for that awesome review.
Hi Natasha
I tell you that I made the recipe for Chicken and Broccoli Stir Fry on Saturday, it was something incredible, the whole family loved it, the only thing is that since I had no mushrooms, I changed them for carrot in pieces, just as it was delicious
Thank you!!!!!
I’m so happy you all enjoyed that. Thank you for sharing that with us!
Hey Natasha! I love watching your videos you make cooking look so easy and fun! It’s hard for me to find chicken stock/ making my own and I know you use them in a lot of your dishes… can I use water instead? Also would love if you made more recipes without chicken
stock so I can really taste the delicious foods that you make! thanks so much xoxo
Hi Jasmin, someone commented and shared this “Didn’t have broth or stock, just used water. This dish is delicious!! Will be making this again and again.”
Just made this hubby loved it thank you. Love your recipes. I added pepper and sweet corn.
You’re welcome! I’m so happy you enjoyed it!
Just made this my husband loved it best sauce I have made added a pepper and sweet corn as my hubby not to keen on broccoli I love it so just a little for myself. Love your recipes thank you
That’s just awesome!! Thank you for sharing your wonderful review Sheila!
I really enjoyed this recipe!! I used diced store bought rotisserie chicken and it was still great. Thanks Natasha the family gave it raves.
That’s so awesome! Thank you for sharing that amazing review with me Brenda!
This looks delicious however I can not use mushrooms so if I leave them out do I need to make adjustments to the recipe?
Hi Stephanie, we love this recipe with mushrooms but you are welcome to omit them or replace them. Here is what one of our readers wrote “I subbed carrots for the mushrooms and it was delicious! TY for the recipe, it’s filed under family fav now!”
This looks like a great one I will try it soon I’ve been using a lot of your recipes since we are all doing a lot of cooking at home these days. Love how simple you keep them and they always taste great. What size is the cast iron pan you are using? I see there are several sizes to choose from Thanks
Sounds like a great plan! I used the 12″ Fr Pan, you can check out the kitchen tools that I use here in our Amazon Page.
It’s sad that you’re taking down old recipes:( I’ve noticed this happening overtime. Wish you had a way to just post improvised versions and leaving the old ones up. Guess I’ll just have it print everything out from now on. Thanks for all your hard work though!
This was so good and so easy. Loved the sauce – my husband said he was better than his favorite oriental restaurant. Thank you for the recipe.
What a great compliment from your husband, thank you for that!
I enjoy watching your videos and i have tried your beef and broccoli and my family loved it. Now I’m teying chicken with broccoli
I’m so glad you enjoyed that Saira! It is one of our favorites around here. I hope you love this chicken and broccoli recipe!
The old recipe with soy sauce and honey is far better. Can you put that one back on?
Hi Craig, you can sub with honey if you prefer.
Do you still have the original recipe exactly as it was? I loved it!
Hello Dee, the best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope it helps!
I clicked on the site link you recommended & copied the url in from this recipe. I didn’t get the old recipe just a bunch of statistics & calendars. How do I access the old recipe on this site? Thx!
Hi Beverley, you would need to paste the URL of this recipe into that site to see it and then select a date that is provided.
Well, Natasha,,,, not only have you impressed me with the recipe[s] but I must say that your presence & posture in front of the camera certainly portrays you as a Kitchen Goddess par excellence that even Nigella Lawson & Silvia Colloca would feel as a rival.
By the by,,, many thanks for that link you provided to Josh on the 27th April. I’ve never come across that avenue before.
You’re welcome, Nick! I’m glad that was helpful and so happy you enjoyed this recipe. Thank you for that amazing review.
My husband and I just finished eating this amazing dish! We loved it and I didn’t realize until just now that I forgot the Sesame Oil. Can’t wait to see how amazing it is with that ingredient added.
Thanks for sharing Samantha and good to know that it’s still delicious without the sesame oil. You can add it next time and share with us which version you like better.
Hi I just stumbled upon your recipe and I’m eager to make it soon I was wondering would it be weird to substitute the rice with some udon noodles instead? Would it not have the same impact as it would with rice ?
Hi Sai, I haven’t tested that but it sounds delicious! If you experiment, please let me know how you like that.
are you using regular sesame oil or toasted sesame oil? If it is toasted oil would you still use 1 tbsp? Love you videos and recipes Natasha! Thanks
Hi Judi, I used the regular for this one. Toasted sesame oil is a seasoning used more for flavoring after the dish is cooked because it doesn’t withstand high heat cooking as well. If you have toasted, I would suggest adding it at the end to taste.
You’re a gem! Thanks! Happy cooking and creating. May you and your family stay safe and healthy. Happy Mother’s Day!!!
All the Best, Judi
Thank you for your kind words Judi. I appreciate it, take care and stay safe!
Hi Natasha, where did you buy your cast iron pan?
Hello Anna, you can see the kitchen tools that I use here in our Amazon Page. I hope that helps!
I made the chicken stir fry and it’s lovely! Thank you for your great recipes
You’re welcome! I’m so happy you enjoyed it Sara!
Any chance you can send me the original recipe using the honey and the original amounts of each ingredient? I make this weekly and to my surprise it changed this week and I am lost now! My wife and I loved it
Hello Josh, the best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Hello Natasha!!!
Love the recipe. I made it for my family and they love it
Thank you so much for sharing your recipe and so far everything I tried cooking from your website my family and I love it…
Thank you so much
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
Very nice, tasty. Needed a little more sauce so i’ll make the adjustments for next time I make it. Due to low carb diet served it on finely diced onion cooked in butter, then added grated cauliflower (using food processor), ie cauliflower rice. Very healthy.
That’s so great John! I’m so glad you enjoyed that.
A tempting dish. A quick and easy recipe to make. Very delicious too. Made for dinner and served with hot steaming rice.
It is so good! I’m so glad you enjoyed that!
Hello Natasha!
I’m Mariana. I’m from Ukraine, but live in Switzerland. Love your recipes and your positivity.
Chicken stir fry was amazing and my husband can’t get enough of it!
I wanted to ask how many gramms or oz you mean by one portion? Do you think sugar could be replaced by honey?
Thanks a lot!
Greetings
Mariana
Thanks for your great feedback, Mariana. Honey should work well too, to get the ingredients in grams click on the recipe, click “Jump to recipe” then click “Metrics” and it will convert it in grams.
Can I use all purpose flour instead of corn starch?
Hi Susana, I have made it with flour in the past and it worked well.
I would suggest marinating the chicken in soy sauce, garlic and ginger while you prepare the veggies.
Thank you for that feedback Sue!
It was good, but I thought but the sauce needed a little something.
Thank you for that feedback Kim. Was anything altered in the recipe?
No, I prepared as written. I added a little more soy sauce at the table and that seemed to do the trick.
Every recipe of yours is a hit with my family.
Love it! Thanks for giving my recipes a try.
I come form a long line of great cooks. And….I am and loyal follower of Natasha’s Kitchen.
(I discovered her only because my #1 granddaughter shares the same first name). So, I am staying at home but managed to order from Amazon all the ingredients for this meal. It’s easy and just fantastic! The fresh ginger and garlic, tender chicken, just wonderful. Not too salty. Just delicious. Thank you, Beautiful, Natasha! As always, great meal! : )
Hello Carol, good to know that you’re cooking more these days. It’s a bit of a challenge to find all of the ingredients that we need lately but I’m glad that you were able to get them online. Enjoy cooking and thanks for giving your great feedback!
Have you ever thought about putting together your cookbook? You have so many fantastic recipes….& I’d love to have them all organized in a book….so I don’t have to print them all up!! Thanks! I’m sure you’d sell a lot of your recipe books! 🙂
Hello Kathy, I am working on a cookbook, although it’s taking me some time to finish it I’ll make sure to share it with everyone once it’s ready.
What kind of skillet did you use and where do i find one??
Sandy
Hi Sandy, we love using this heavy skillet here for recipes like this.
Could this be made with a different veggie besides brocolli? I have some in my family who don’t like it.
Hi Anita, That should work! If adding more vegetables, you might add a little more soy sauce as the liquid released from veggies can dilute the sauce some.
Natasha’ love your recipe’s. Glad I sign up to your web-site. Your recipe’s are great & easy & I like to follow you on my email, Thanks!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
Hi Jo, welcome to our blog and thank you for subscribing! I hope you love this stir fry and every recipe you try.
I absolutely love your receipes and how easy you make them! I also appreciate how your “Natashakitchen” Channel/emails makes it so easy to follow instructions and view how you makes your dishes and displays a list of ingredients to purchase. Everything is laid out so beautifully and easy to follow with a beautiful display of dishes cooked in beautiful, vibrant colors. Thank uh ou for doing it like a true Master! I am most grateful for your talent and gift!
Awww that’s the best! Thank you so much for sharing that with me! I’m so inspired reading your review. Thank you!
I don’t have mushrooms and I’m not running to the store during this time. Any suggestions for a good replacement?
Hello Heather, you can probably use tofu or zucchini.
Found it.
So…where are the notes with the secret for the white rice? Please.
Hi Eileen, we have it bookmarked in the recipe post but you can also find it here. I hope that helps.
Love your website–how could that be made vegan–tofue
Hi Sandra, I haven’t experimented with tofu to be honest so I’m not sure what to advise in the preparation, but I would omit the chicken and swap it out for tofu – I’m just not sure about the prep of tofu.
Looks great! Trying to find the link to your cast iron skillet?
Hi Louie, our favorite tools can be found on our Blog Shop HERE. I hope that helps.
Everyone at my house loved it! Such a delicious weeknight meal!
That’s just awesome!! Thank you for sharing your wonderful review, Toni!
This broccoli beef was so tasty and full of flavor. I made it in the slow cooker and it turned out amazing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Stephanie!
This is going to be a new family favorite, I can tell already.
Thanks Natasha! Made tonight and added zucchini, julienne carrots, And water chestnuts. Delicious!
That’s just awesome Nigel! Thank you for that great review!
Really tasty. My fussy lot loved this. Simple to make too
I’m so happy you enjoyed that. Thank you for sharing that with us Sam!
Natasha, I love your recipes! I will be making this one this week!
Hope you love it, Meg!
Looking forward to making this!
Hope you love it Kara!
Made this recipe for lunch. It was delicious!
That’s awesome, Bonnie. Thank you for your great feedback!
Nice and easy. Tasted great! We added cashews for some crunch:)
That’s great, Jen. Thanks for the tip and wonderful review!
Confusing. Some ingredients in pound & ounces, some in USA cups. Why not stick to one ie imperial would make life easier. I had to ‘google’ every cup measurement!
Hi Marion, I added metric measurements to the recipe card so if you click on “Metric” in the recipe card, you can see the gram and ml measurements. I hope that helps! We are working through our recipes to add those.
Too sweet! Since when does stir fry cuisine taste like dessert? Ditch the honey. Maybe 1/2 the broth and sone hoisin sauce and it will be edible.
Hi Judi, you can absolutely do that and add sweetness to taste or leave it out if that is what you prefer.
Love this! I need a new pan though. Is there such a thing that is nonstick and “heavy bottomed” that can handle high heat?
Hi Anne, our favorite kitchen tools can be found here. There are some nice heavy-duty pans out there.
This is one of the few recipes my husband asked to make again! A lot of Asian recipes include a step to marinate the meat. Would marinating the chicken work with this recipe?
Hi Jenny, I’m not sure that would work well. I like to brown the chicken first to keep it juicy inside. It would be a completely different method if you marinated the chicken first. Usually if you marinate chicken in a sauce, you discard that part of the sauce – I’m not sure I would want to pour the marinating sauce over the veggies.
Easy and tastes great. Hubby loved it and we will be eating leftovers tomorrow.
That’s so awesome Rhonda! Thank you for that awesome review!
Can I us frozen broccoli?
Hi Misty, one of my readers reported the following for using frozen broccoli: ” I use frozen all the time I steam in the microwave first to drain any excess water and it cuts down the time it takes to cook. I just throw them in after the mushrooms cook down”
Tried this recipe adding yellow & red bell peppers, thin sliced carrots and water chestnuts just to fill it out a little for company. I added a little oyster sauce to the mix too. Family LOVED the sauce.
I’m so happy to hear that! Thank you for sharing your great review, Jack!
This is so good…eating it now. Didn’t have any onion (hubby threw it out) OR fresh ginger…used a little onion salt and some good quality ginger powder. Yum. Just wish I would have been reminded at the beginning of making this to start the rice! Guess that happens when you enjoy a glass of wine while cooking :). Will definitely make again…with rice…and will be sharing this delicious recipe! Hubby is going back for seconds now…I’m afraid I won’t have any leftover for lunch tomorrow 🙁
I’m so happy you enjoyed that, Buffy! Thank you for sharing that with us!
I am impressed with how easy this was, how delicious AND it actually looked just like your photos. That hardly ever happens. Will be pursuing your other recipes for more yummy dinners to make. Thanks
I’m so happy to hear that! Thank you for sharing your great review!