4 from 2 votes

20 Minute Chinese Broccoli & Mushroom Stir-Fry

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 342 kcal
Author Layla


  • 1 lb boneless chicken thighs sliced into thin strips (breasts can also be used)
  • 2 tablespoons oil
  • 3 garlic cloves minced
  • 1 cup broccoli florets
  • 1 cup sliced mushroom Portobello or shiitake
  • 1/2 cup sliced bell pepper
  • 1/3 cup soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons sriracha
  • 2 tablespoons cornstarch see note


  1. Heat a large heavy duty pan on high heat. Add the oil and allow to heat for at least 1 minute. Add the chicken and cook for 5 minutes. Remove chicken from the pan and set aside.

  2. Add the garlic to the same pan and saute for 20 seconds. Add the Mushrooms, broccoli, and bell peppers. Stir for 2 minutes or until the broccoli is tender.

  3. Add the soy sauce, ketchup, and sriracha. Stir for 2 minutes. Return the chicken back into the pan and stir-fry for about 2 minutes or until the broccoli is tender and everything is well combined.

  4. Serve on rice, noodles, or in lettuce leaves.

Recipe Notes

For a thick sauce, mix in 2 tablespoons of cornstarch with the soy sauce before adding it to the pan.

I prefer using chicken thighs because they stay moist but feel free to replace thighs with breasts or thinly sliced beef.

Nutrition Facts
20 Minute Chinese Broccoli & Mushroom Stir-Fry
Amount Per Serving
Calories 342
* Percent Daily Values are based on a 2000 calorie diet.