Chicken with Broccoli and Mushrooms
Prep time
Cook time
Total time
  • 1½ lbs chicken breast
  • 1 egg white
  • 2 tablespoons cornstarch, divided
  • ¾ teaspoon salt
  • 4½ cups chicken stock
  • 12 ounces broccoli florets
  • 10 ounces white mushrooms
  • 1 teaspoon sugar
  • 2 tablespoons dry sherry
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • 3 scallions, finely sliced
  • 4 cloves garlic, finely minced
  1. Slice the chicken breasts into strips, crosswise, about ½ inch wide. Place the chicken into a large bowl and mix in the egg white, 1 tablespoon corn starch, and ¼ teaspoon salt, then set aside.
  2. In a saute pan or pot, bring 4 cups of chicken stock to a boil. Add the broccoli and mushrooms, then cook for 4 minutes, until the broccoli softens slightly. Drain and discard the stock, then set the vegetables aside.
  3. In a small bowl, mix together the remaining ½ cup chicken stock with ½ teaspoon salt, sugar, and dry sherry. Set aside.
  4. In a separate small bowl, mix together the remaining 1 tablespoon cornstarch with 3 tablespoons cold water. Set aside.
  5. Heat the extra virgin olive oil and sesame oil in a large wok or saute pan over high heat, then stir.
  6. When the oil is hot, add the chicken and cook until it is no longer pink, about 4-5 minutes. Stir constantly, so the pieces don't stick to each other. Transfer the chicken to a plate, leaving the pan over the heat, then set aside.
  7. Add the scallion and garlic, and cook for about 30 seconds. Add the chicken stock mixture and cornstarch mixture, and bring to a boil. Return the chicken and vegetables to the pan and stir fry until the sauce has thickened, about 1 minute. Serve immediately.
Nutrition Information
Serving size: 4 Calories: 550 Fat: 20g Saturated fat: 4g Unsaturated fat: 14g Trans fat: 0g Carbohydrates: 24g Sugar: 7g Sodium: 998mg Fiber: 1g Protein: 66g Cholesterol: 153mg
Recipe by Sprig and Flours at