If you love Chinese take-out, you are going to flip for this recipe.
We love all kinds of stir-fry, but there is something extra special with this particular recipe. Seek out the fermented black beans, if possible. They add an umami flavor that is just amazing. And, of course, perfectly steamed rice makes it all come together perfectly.
How To Make Chicken and Broccoli Stir-Fry with Mushrooms
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The Ingredients You Will Need
You may need to make a quick trip to your favorite Asian food market to grab a couple of items listed below, or, order them online.
Here’s What You’ll Need to Have on Hand
Fermented Black Beans – These are critical to giving this stir-fry its amazing umami taste. You can’t substitute regular black beans. You’ll need to go to an Asian market or order them online.
Chinese Cooking Wine (Shaoxing Wine) – This can be found in the Asian section of many well-stocked supermarkets, at Asian markets, or online. A perfectly fine substitute is a good-quality dry Sherry.
Chicken – We recommend boneless, skinless chicken thighs. The dark meat adds depth of flavor. However, boneless, skinless chicken breasts will work, too. Cut into bite-sized chunks.
Seasonings – Salt and pepper
Sesame Oil – Found in the Asian section of most well-stocked supermarkets, or Asian markets, or online.
Peanut Oil – This is ideal for high-heat stir-frying. Vegetable oil can be substituted. We don’t recommend stir-frying with olive oil.
Garlic – Minced.
Ginger – Be sure to use fresh garlic. Chop it finely.
Broccoli – Fresh florets are definitely best, but frozen could be used in a pinch. Allow to thaw completely and pat it dry.
Shallot – Chopped finely. White or red onion can be substituted.
Chicken Stock – Either stock or broth can be used.
Mushrooms – We love using ‘straw’ mushrooms, roughly chopped (or broken). These can be found at your Asian food market or online. Sliced button mushrooms can be substituted. Stir-fry them before you add the broccoli.
Steamed Rice – Or cooked lo mein noodles.
Thai Basil – Chopped. This is for garnish and is optional. Regular basil is a good substitute.
Soy Sauce – For serving.
EXPERT TIP: Cut the broccoli into bite-sized florets. As they stir-fry, they will reduce in size. Don’t overcook them. They will soften very quickly in the high heat.
Tips For Perfect Chicken and Broccoli Stir-Fry with Mushrooms
Allow The Chicken to Marinate – The sesame oil imparts a delicious flavor to the seasoned chicken. Allow it to chill in the sesame oil for at least 20 minutes, or up to overnight.
Get the Fermented Black Beans – Fermented black beans are a traditional ingredient in Chinese stir-fries and add a rich, savory flavor to the dish. Easily order them online or find them at your local Asian market.
Stir-Fry Quickly Over High Heat – Stir-fry the chicken and vegetables quickly over high heat to retain their crisp texture and prevent them from becoming overcooked and mushy.
EXPERT TIP: ‘Mise en place’ (everything in its place) is critical when stir-frying. All components of the dish cook very quickly, which is why it is important to have everything prepped and easy to reach once you start cooking.
How To Serve
First, you’ll need to decide if you want to serve the dish over cooked rice or noodles. Both are wonderful choices.
When serving, either have the rice (or noodles) in a large bowl and allow guests to place as much as they want on the plates, or, go ahead and provide the rice (or noodles) on the plates and let guests top it with the stir-fry.
We love to serve it with chopped Thai basil (or just regular basil) and soy sauce. Low-sodium soy sauce is always a good option.
EXPERT TIP: If you don’t have a wok, this dish can easily be prepared in a large skillet.
Other Classic Chinese “Take Out” Recipes to Try
We just love cooking all kinds of Asian dishes at home. Here are some of our favorites that we’re pretty sure you will love, too.
Beef and Broccoli Stir-Fry
Authentic General Tso’s Chicken
Crispy Sesame Chicken
Kung Pao Shrimp
Classic Chicken Fried Rice
Pork Dumplings with Peanut Sauce
Slow-Cooker Chicken Chow Mein
These are all absolutely amazingly delicious. But, in the meantime, isn’t this calling your name right now?
This is one of our favorite Chinese dishes to prepare at home.
Leftovers, just like take-out, keep perfectly fine in the fridge and can easily be reheated in the microwave or on the stove the next day (but, it’s definitely best when served fresh).
If you can’t find the fermented beans, just omit them. You won’t get that extra umami burst of flavor, but it will still be delicious.
EXPERT TIP: The addition of soy sauce is optional, but we love the added depth of flavor it provides.
Ready to make a dish that will rival any Chinese takeout in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Chicken and Broccoli Stir-Fry with Mushrooms
- Wok or large skillet
- ¼ cup fermented black beans
- ½ cup Chinese cooking wine aka: Shaoxing wine, can substitute Sherry
- 1 lb chicken thighs boneless, skinless, cut into pieces
- Salt and pepper
- 1 tbsp toasted sesame oil
- 2 tbsp cornstarch
- 2 tbsp peanut oil
- 4 cloves garlic minced
- 1 tbsp ginger fresh, peeled and finely chopped
- 6 oz broccoli florets 3¾ to 4 cups, fresh
- 1 medium shallot chopped, usually about ½ cup
- ¼ cup chicken stock
- 1 15 oz. can straw mushrooms drained, whole or broken (see NOTES)
- ½ cup Thai basil leaves for garnish (optional), chopped
- 3 cups steamed white rice
Prep the Beans and Chicken
- In a bowl, soak the black beans in the wine for 20 minutes, or up to overnight. Drain, reserving the wine.¼ cup fermented black beans, ½ cup Chinese cooking wine
- In another bowl, liberally season the chicken pieces with salt and pepper. Pour the sesame oil over the chicken and then stir until fully coasted. Cover and chill for at least 20 minutes, or up to overnight.1 lb chicken thighs, Salt and pepper, 1 tbsp toasted sesame oil
- In a small bowl, make a slurry by mixing together the cornstarch with 1 to 2 tbsp water. The mixture should be slightly thick, but not paste. Adjust with a little more cornstarch (or water), if necessary.2 tbsp cornstarch
- Heat the peanut oil over high heat in your wok or large skillet.2 tbsp peanut oil
- Add the chicken and stir-fry, until starting to brown, about 3 minutes.
- Transfer the chicken to a bowl (don't worry, you're not done cooking it yet).
- Add the garlic, ginger, and black beans to the wok and stir-fry until fragrant, about 30 seconds.4 cloves garlic, 1 tbsp ginger
- Add the broccoli and shallots and stir-fry for 1 minute.6 oz broccoli florets, 1 medium shallot
- Add the stock, reserved wine, ½ teaspoon salt, and cornstarch slurry. Stir to combine.¼ cup chicken stock
- Return the chicken to the pan, add the mushrooms, and stir-fry for another minute or so until the sauce thickens somewhat.1 15 oz. can straw mushrooms
- Serve immediately over rice (or noodles), and garnish with the basil, if using, and soy sauce passed at the table.½ cup Thai basil leaves, 3 cups steamed white rice
POST UPDATE: This recipe was originally published in January, 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October, 2023.