Asian chicken stir-fry with broccoli and mushrooms
From the foundersAlexander Eriksson·Founder & CEO
A colourful, high-protein stir-fry with Asian flavours, where fresh broccoli, mushrooms and onion are stir-fried with juicy chicken fillet and sweet plum tomatoes.
Ingredients
2 servings
- 500 gchicken fillet
- 300 graw broccoli
- 200 gbutton mushrooms
- 1 stbrown onion
- 250 gICA plum tomatoes 500g, Class 1
- 1 mskrapeseed oil
- 3 mskJapanese soy sauce
- 2 klyftorgarlic
- 1 bitfresh ginger
How to make it
- 1
Cut the chicken fillet into strips.
- 2
Divide the broccoli into small florets and thinly slice the stalk. Cut the mushrooms into wedges and slice the onion.
- 3
Halve the plum tomatoes and finely chop the garlic and ginger.
- 4
Heat half the oil in a large frying pan or wok over high heat. Sear the chicken until coloured and almost cooked through. Remove from the pan.
- 5
Add the rest of the oil and stir-fry the broccoli, onion and mushrooms for 4-5 minutes so they keep their bite.
- 6
Add the garlic and ginger and fry for 1 minute.
- 7
Return the chicken to the pan and add the plum tomatoes and soy sauce. Stir for 2 minutes until everything is heated through. Season with a little flaky sea salt.
Kitchen tips
- Add the broccoli stalk too; it's delicious when thinly sliced!
- Use high heat so the vegetables stay crisp rather than stewed.
AI-generated content. Always verify ingredients and allergen information yourself.
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