Thursday, February 10, 2011

Broccoli stir-fry with chicken and mushrooms

A couple of months ago, Mark Bittman (yes, I'm still in the throes of Bittmania) wrote a piece in The New York Times about sustainable food. This recipe was one of the three basics (a stir-fry, a chopped salad, and a combination of rice and lentils) that he cited. "Nutritionally sound and environmentally friendly." Both good things. Best of all, this recipe was fast and surprisingly kid-friendly.

Broccoli stir-fry with chicken and mushrooms
Published in the January 2, 2011, edition of The New York Times

Time: 30 minutes
Yield: 4 servings.

2 tablespoons good-quality vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped*
1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed, and sliced
8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons soy sauce
Freshly ground black pepper.

Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.

Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.

Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.

Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.

*I omitted this because I didn't have any at hand. 


  1. Looks good! We just had stir-fry with chicken and broccoli (plus other veggies and rice sticks) last night. I feel like I've run a race after stir-frying for our crew ;-) , so it's been awhile since we had it.

  2. Yum! Chicken & Broccoli is a classic go to at our house. Lean protein + veg. You can't go wrong with that in an asian / wrestler household. Yours looks fantastic. Thanks for sharing.

  3. Rhome, I'm getting tired thinking of stir frying for your crew! ;-) Laxsupermom, I'm intrigued. Asian/wrestler household? As in sumo? Our household tends to rely way to much on carbs. My children would probably eat pasta every single day if they could. Not so healthy. I'm definitely trying to do more lean protein/veg combos.


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