- Total Time
Kids will love this easy stir-fry—of tender strips of chicken, broccoli, red bell pepper, and shiitake mushrooms—because it’s not at all spicy.
canola oil2 tsp
garlic clove(s)3 clove(s), medium, minced
ginger root1 piece(s), (1⁄2-inch), fresh, peeled and grated
sweet red pepper(s)1 medium, seeded and thinly sliced
uncooked broccoli1 cup(s), florets
dried shiitake mushroom(s)1 cup(s), fresh, sliced
uncooked scallion(s)8 medium, thinly sliced
uncooked boneless skinless chicken breast(s)¾ pound(s), trimmed of all visible fat and cut into strips
reduced-sodium chicken broth⅛ cup(s), or water (about 2 tablespoons)
low sodium soy sauce1 Tbsp
table salt½ tsp
black pepper¼ tsp, freshly ground
- Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Pour in the oil and swirl to coat the pan. Add the garlic and ginger and stir-fry until just fragrant, about 15 seconds. Add the bell pepper, broccoli, mushrooms, and scallions; stir-fry until the vegetables are crisp-tender, about 3 minutes. Transfer the vegetables to a plate, cover and keep warm.
- Add the chicken to the wok and stir-fry, adding the broth as needed to prevent sticking, until lightly browned and cooked through, about 4 minutes. Add the vegetables, soy sauce, salt, and pepper; cook until the vegetables are heated through and the soy sauce coats everything, about 2 minutes. Yields about 1 1/4 cups per serving.