Sweet Soy Chicken, Mushroom & Broccoli Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  2
• butter
  2 tbsp
• chicken breast
  20 oz
• cooking oil
  1 tbsp
• crispy fried onions
  2
• jasmine rice
  1.5 c
• mushrooms
  8 oz
• salt
  2 tsp
• scallions
  4
• shredded carrots
  8 oz
• snow peas
  4 oz
• sriracha
  4 tsp
• sweet soy glaze
  1/2 c
• vegetarian oyster sauce
  1/2 c
• water
  1.91 c

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1.25 c, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced). Trim and remove strings from snow peas . Trim and cut scallions into 1-inch pieces. Trim and remove strings from snow peas. Trim and remove strings from snow peas.

   mushrooms: 8 oz, snow peas: 4 oz, scallions: 4
3. 

   3

   Open package of chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   chicken breast: 20 oz, cooking oil: 1 tbsp
4. 

   4

   Heat a large drizzle of cooking oil in pan used for chicken over medium-high heat. Add broccoli , mushrooms , shredded carrots , snow peas , and scallions ; cook, stirring occasionally, until veggies begin to soften, ⏱️ 2 minutes . Stir in vegetarian oyster sauce , sweet soy glaze , water , and butter (use 2 TBSP butter for 4 servings); continue to cook, stirring frequently, until veggies are tender and sauce has reduced to desired thickness, ⏱️ 2 minutes to ⏱️ 4 minutes .

   cooking oil, broccoli: 2, mushrooms, shredded carrots: 8 oz, snow peas, scallions, vegetarian oyster sauce: 1/2 c, sweet soy glaze: 1/2 c, water: 0.33 c, butter: 1 tbsp
5. 

   5

   Stir oyster sauce, sweet soy glaze, water , and butter into pan with veggies (use ½ cup water and 2 TBSP butter for 4 servings). Cook, stirring frequently, until veggies are tender and sauce has reduced to desired thickness, ⏱️ 2 minutes to ⏱️ 4 minutes . Transfer chicken to pan with stir-fry; stir until combined. Taste and season with salt and black pepper if desired.

   water: 0.33 c, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Fluff rice with a fork. Divide rice between shallow bowls; top with stir-fry. Sprinkle with crispy fried onions and serve with sriracha on the side.

   crispy fried onions: 2, sriracha: 4 tsp