Sweet Soy Chicken and Broccoli Stir-Fry with Jasmine Rice

This stir-fry brings together tender chicken breast, broccoli, mushrooms and snow peas in a sweet and savory soy glaze. It’s a complete meal that comes together in under 30 minutes, perfect for busy weeknights.

Serve over fluffy jasmine rice and top with crispy fried onions and a drizzle of sriracha for a little heat. The combination of textures and flavors makes this dish a family favorite.

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Ingredients

4 tablespoon Vegetarian Oyster SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, prepare the vegetables: trim and slice mushrooms, trim and remove strings from snow peas, cut broccoli into small florets and slice scallions into 1-inch pieces.
3. Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate and wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add mushrooms, carrots, snow peas, broccoli and scallions. Cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.
5. Stir in oyster sauce, sweet soy glaze, ⅓ cup water and 1 tablespoon butter. Cook, stirring frequently, until vegetables are tender and sauce has thickened, 2-4 minutes.
6. Return chicken to the pan and stir to combine. Taste and season with salt and pepper if desired.
7. Fluff rice with a fork. Divide rice between bowls, top with stir-fry and sprinkle with crispy fried onions. Serve with sriracha on the side.

Recipe Tips

FAQ

Can I use regular soy sauce instead of sweet soy glaze?

Sweet soy glaze adds a thicker, sweeter flavor. You can substitute with a mix of soy sauce and a little brown sugar or honey, but the taste will differ slightly.

What can I use instead of oyster sauce?

You can use hoisin sauce or a mix of soy sauce and a bit of sugar. For a vegetarian version, look for vegetarian oyster sauce made from mushrooms.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave. The rice may dry out, so add a splash of water when reheating.