top of page

Chicken, Broccoli & Mushroom Stir Fry

Stir Fries are

a quick, easy

and flexible

meal that

cooks in


Prepare vegetables (clean and chop), before you cook.

This will insure that cooking your stir fry will go smoothly.


1/2 cup low sodium chicken stock

1 tbsp cornstarch

2 tbsp low sodium soy sauce

1 tbsp brown sugar

1/8 tsp minced garlic

2 tbsp canola oil

1 lb chicken breast, boneless cut into pieces

1 1/2 cup broccoli florets

1 1/2 cup mushrooms, sliced

1 tsp sesame oil

2 green onions, greens only, chopped

1 tbsp toasted sesame seeds

1/2 box of THAI Brown Rice Noodles


In a small bowl, mix together chicken stock and cornstarch until smooth. Add soy sauce, sugar and garlic, set aside.

In a large skillet or wok, heat canola oil over medium-high heat. Stir-fry chicken in hot oil for about 5 minutes, until the chicken is just done. Remove from heat and set aside.

In the meantime, bring a large pot of water to boil. Remove from heat. Add 1/2 box of THAI Brown Rice Noodles, stir to separate. Let stand 5 minutes or until noodles are tender but firm. Drain noodles in colander.

Add broccoli and mushrooms to your wok or skillet and stir-fry for about 4 minutes.

Add chicken stock mixture and cook until thickened. Add sesame oil and the cooked chicken, heat thoroughly.

Garnish finished stir-fry with green onions and toasted sesame seeds.

bottom of page