Chicken & Broccoli Stir Fry

We drank a crisp Viognier with this.

For some strange reason, I've been craving a good stir fry all week.  I'm not too experienced in the Asian foods department- I've always felt kind of intimidated making even the most simple dishes. So, I've kind of vowed to myself to try harder.  This craving got to the point where I went to the grocery store and picked out some ingredients that I thought would work well: broccoli, mushrooms, bean sprouts, a can of water chestnuts.  I looked at like 20 different stir fry recipes for inspiration, and just kind of threw one together.  Here's what I went with:

Chicken & Broccoli Stir Fry

2 boneless chicken breasts, cubed

chopped broccoli

quartered mushrooms

bean sprouts
1 can diced water chestnuts 

chopped basil

soy sauce
Worcestershire sauce
ground ginger
crushed red pepper
ground chili powder
toasted sesame seeds

white rice

chicken stock

butter

soy sauce

I cooked the rice using 1/3 part chicken stock to 2/3 part water.  Add a splash of soy sauce and some butter.

For the stir fry: Heat about a tablespoon of canola oil in a wok or skillet over fairly high heat.  Add chicken, a pinch of ground ginger, and a splash of soy sauce.

chicken

Cook until the meat is no longer pink. Remove from wok.

In the same pan, heat about a tablespoon of canola oil.  Add broccoli and saute until it starts to soften, about 3 to 4 minutes.  Add mushrooms;  season to your liking with soy sauce, Worcestershire, crushed red pepper, ground ginger, and ground chili powder. Cook an additional 2 minutes or so.  

  veggies

Add sprouts, water chestnuts, and basil.  Add cooked chicken.  Adjust the soy sauce and spices as you feel necessary. 

all the rest

Toss in toasted sesame seeds.  Serve over rice, with Sriracha chili sauce. This was easy, healthy, and delicious!