When you need dinner on the table fast, takeout is often the easiest option. But with our chicken and veggie stir-fry recipe, you can recreate a flavorful dish in the comfort of your own kitchen that's just as fast as takeout. Succulent white meat is perfectly seared to a golden brown, then mixed with mushrooms and broccoli florets in a savory sauce of soy sauce, garlic, ginger, brown sugar, and sesame oil. Served over hot steamed rice or noodles, this is a complete and satisfying meal. The best part? You can customize this recipe based on what's in your fridge, whether swapping the chicken for tofu or shrimp or choosing your favorite mix of veggies.

Main Ingredients: 1 lb chicken breast, cubed Salt: to taste Pepper: to taste 1 lb broccoli florets 8 oz mushrooms, sliced 3 tablespoons oil (for frying) Sauce Ingredients: 3 cloves garlic, minced 1 tablespoon ginger, minced 2 teaspoons sesame oil ⅓ cup reduced sodium soy sauce 1 tablespoon brown sugar 1 cup chicken broth ¼ cup flour

Preparation Get the Party Started: Heat up 1 tablespoon of oil in a large pan over medium-high heat. Chicken Dance: Toss in the cubed chicken, season with salt and pepper, and sauté until it's cooked through and beautifully browned. Once done, set the chicken aside. Mushroom Mania: In the same pan, add another tablespoon of oil. Throw in the sliced mushrooms and cook until they start to soften. Then, add the broccoli florets and stir-fry until they’re tender. Remove the cooked veggies and set them aside.

Saucy Business: Add 1 more tablespoon of oil to the pan and sauté the garlic and ginger until they smell amazing. Mix in the remaining sauce ingredients and stir until everything is smooth and well combined. Reunion Time: Return the chicken and veggies to the saucy pan. Stir everything together until it’s all heated through and nicely coated with the sauce.