Garlic Mushroom Chicken Stir Fry


1 cup of brown rice

4 tablespoons Olives en folie Garlic and Mushroom Olive Oil

1 cup chicken broth 

2 chicken breasts, cut into strips

1 pound of broccoli, chopped

1 onion, chopped

1 red pepper, chopped

1/2 pound mushrooms, quartered


¼ cup of honey

¼ cup of soy sauce

½ tablespoon ginger root, grated

2 cloves of garlic, minced

2 teaspoons sesame oil

2 tablespoons Olives en folie Garlic Mushroom Olive Oil


For the sauce, mix all the ingredients in a small bowl. Put aside.

Heat 2 tablespoons  Olives en folie Garlic Mushroom Olive Oil  in a saucepan. Add the rice and heat for 5 minutes. Add the chicken broth to cook on low heat for 20 minutes.

Heat 2 tablespoons  Olives en folie Garlic Mushroom Olive Oil in a large skillet over medium heat and brown the chicken evenly for about 5 minutes. Remove the chicken from the pan, leaving the fat in the pan; keep the chicken warm.

Add the broccoli, onion, red pepper and mushrooms to the pan. Heat for 4 minutes or until broccoli is tender. Pour the sauce over the vegetables. Bring to a boil and simmer for 2 minutes. Add chicken and heat for 2 - 3 minutes or until chicken is cooked.