Sweet Soy Chicken, Mushroom & Broccoli Stir-Fry

🥘 Ingredients

• black pepper
  1 pinch
• broccoli
  ½ cup
• butter
  1 tbsp
• button mushrooms
  ½ cup
• chopped chicken breast (drained)
  8 oz
• cooking oil
  1 tbsp
• crispy fried onions
  ¼ cup
• jasmine rice
  1 c
• salt
  1 pinch
• scallions
  2 unit
• shredded carrots
  ½ cup
• snow peas
  ½ cup
• sriracha
  1 tbsp
• sweet soy glaze
  2 tbsp
• vegetarian oyster sauce
  2 tbsp
• water
  1¼ cups, ⅓ cup

🍳 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 .

   jasmine rice: 1 c, water: 1¼ cups, salt: 1 pinch
2. 

   2

   While rice cooks, wash and dry produce.
3. 

   3

   Open package of chopped chicken breast and set aside.

   chopped chicken breast: 8 oz (drained)
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add button mushrooms , shredded carrots , snow peas , and scallions . Cook, stirring occasionally, until veggies begin to soften ⏱️ 2 minutes .

   cooking oil: 1 tbsp, button mushrooms: ½ cup, shredded carrots: ½ cup, snow peas: ½ cup, scallions: 2 unit
5. 

   5

   Stir in vegetarian oyster sauce , sweet soy glaze , water , and butter . Cook, stirring frequently, until veggies are tender and sauce has reduced to desired thickness ⏱️ 2 minutes .

   vegetarian oyster sauce: 2 tbsp, sweet soy glaze: 2 tbsp, water: ⅓ cup, butter: 1 tbsp
6. 

   6

   Fluff rice with a fork. Serve over rice, topped with broccoli , crispy fried onions , and a drizzle of sriracha . Season with black pepper to taste.

   broccoli: ½ cup, crispy fried onions: ¼ cup, sriracha: 1 tbsp, black pepper: 1 pinch