Skip the Chinese take-out and make your own Chicken and Broccoli Stir-Fry. You’ll get more for your money and it tastes just like the restaurant’s.

How has Fall been treating you so far? I am loving the cooler weather. Give me all the sweaters, Pumpkin Spice Steamers from Starbucks, blankets and comfort food. I am ready. My kids are already planning out their Halloween costumes, you guys. My 8-year-old Emma wants to be something creepy like the chick from The Grudge (which she hasn’t even seen) and I told her that no one would know who she is so pick something else. So she says the Grim Reaper. Why. Why must she always insist on being so creepy? A princess or fairy, nope. That’s Emma though and we love her like that.

Now let’s talk about this Chicken and Broccoli Stir-Fry. It has chicken, broccoli, mushrooms and an incredible homemade sauce that will have people thinking you went out for take-out. It’s so good, you guys. You can eat it as is or serve it over rice. I had just enough leftovers for my lunch the next day. It went fast. Try it and you’ll see what I mean. Happy Fall!

Chicken and Broccoli Stir-Fry

Author: Mandy Bird

Serves: 6

Ingredients

2 large boneless, skinless chicken breasts
½ cup flour
4 Tbsp. olive oil
8 oz chicken broth
⅛ cup honey
¼ cup soy sauce
½ Tbsp fresh ginger, minced
1 tsp minced garlic
3 tsp sesame oil
4 Tbsp olive oil
5 cups broccoli florets
1 small onion, chopped
12 oz white mushrooms, chopped

Directions

Cut the chicken into bite sized pieces. It's easier to cut the chicken if it's partially frozen.
Place flour into a large bowl and add the chicken. Stir to coat completely.
Heat 2 Tbsp oil over medium high heat and add chicken. Save the remaining flour in the bowl for the sauce.
While chicken cooks, make the sauce. In the bowl with the leftover flour, add the chicken broth, honey, soy sauce, ginger, garlic and sesame oil. Whisk to combine. Set aside.
Once the chicken is cooked, remove to a plate and add the remaining 2 Tbsp oil to the skillet. Add the broccoli, onion and mushrooms and cook until veggies are tender.
Add the sauce and stir to coat veggies. Lower heat and let cook until sauce is thickened. Add the chicken and stir to reheat the chicken.
Serve over rice.