Instructions
1. Sear the Chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the cubed chicken in a single layer, season with salt and pepper, and sear undisturbed for 2–3 minutes until golden. Stir and cook for another 2–3 minutes until fully cooked. Remove and set aside.
2. Cook the Vegetables
In the same pan, add another tablespoon of oil. Add mushrooms in a single layer and let them brown for about 3 minutes. Then, add the broccoli and stir-fry for 3–4 minutes, until bright green and slightly tender. Transfer to the plate with the chicken.
3. Make the Sauce
Add the last tablespoon of oil to the pan. Sauté the garlic and ginger for about 30 seconds until fragrant. Pour in soy sauce, sesame oil, brown sugar, and chicken broth. Stir to combine. Slowly whisk in the flour until the sauce is smooth. Let it simmer for 1–2 minutes until slightly thickened and glossy.
4. Combine and Finish
Return the chicken and vegetables to the pan. Toss everything together until evenly coated in the sauce. Simmer for 1–2 minutes more until heated through.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over medium heat with a splash of water or broth for best texture.
- Microwave option: cover and reheat with a splash of water to avoid over-thickened sauce.
Ingredient Substitutions
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