Chicken fillet with mushrooms and broccoli is a complete independent dish for lunch or dinner. Fry the fillets, mushrooms, and broccoli in a pan, and then simmer with the addition of soy sauce, garlic, ginger, and chicken broth. It turns out to be easy, but at the same time quite a hearty dish, simple to prepare, but with its own “zest”.

Summary

Ingredients

• Chicken fillet – 225 g
• Broccoli – 225 g
• Champignons – 130 g
• Garlic – 2 cloves
• Ginger root – 1 piece, 1.5 cm long
• Sunflower oil – 70 ml
• Soy sauce – 40 ml (2.5 tablespoons)
• Sugar – 1 teaspoon
• Flour – 1 teaspoon (15 g)
• Salt – 0.5 teaspoon (or to taste)
• Ground black pepper – 0.5 teaspoon (or to taste)
• Green onions (feathers only) – 1-2 pcs.
• Fresh parsley – 1-2 branches
• Chicken broth – 120 ml

For broth:

• Chicken (any part) – 200 g
• Water – 500 ml
• Salt – 0.5 teaspoon (or to taste)

Print Recipe Pin Recipe

Instructions

1. Let’s start by making the broth. Rinse any part of the chicken (200 g), fill it with water (500 ml), salt and put it on fire. Bring to a boil, remove the foam, cover and boil for 40 minutes on less than medium heat.
2. Wash and dry the chicken fillet and broccoli. Wipe the mushrooms with a damp kitchen towel and refresh the cut on the stem. Cut the chicken fillet (250 g) into small pieces. Cut the champignons into slices. Let’s sort the broccoli into inflorescences.
3. Heat 2 tablespoon in a frying pan. tablespoons of oil, put the chicken fillet there, salt, pepper, and fry, stirring occasionally, for 25 minutes, until tender. Transfer the fillet to a separate plate.
4. Add another 1 tablespoon to the pan. a spoonful of oil, put the mushrooms, fry over medium heat for 5 minutes, until soft.

   

5. Let’s add 1 more tbsp of oil and put cabbage to the mushrooms. Fry, stirring, for 15 minutes, until the cabbage is fully cooked. Let’s free the pan – put the cabbage and mushrooms on a separate plate.
6. Let’s make the sauce. Peel and crush the garlic with the flat side of a knife. Peel the ginger root and grate it on a fine grater (you need 1 teaspoon of grated ginger).
7. Heat 1 teaspoon of sunflower oil in a frying pan. Place the garlic and ginger. Add sugar, soy sauce, and flour. Let’s mix.
8. Put chicken, mushrooms, and cabbage in this sauce. Add 120 ml of broth. (The remaining broth can be frozen. When the desire arises to repeat this dish, there will be no need to waste time preparing the broth.) Stew the chicken fillet with mushrooms and broccoli for 5 minutes.
9. Wash the greens, dry them and chop finely.

   

10. Put the chicken fillet with mushrooms and broccoli on a plate and sprinkle with herbs. You can use it as an independent dish or with any side dish. Serve especially well with rice or noodles.

Enjoy your meal!