Chinese mushroom chicken stir-fry dish loaded with vegetables! This version is made baby and toddler-friendly with less sodium but plenty flavorful for the entire family to enjoy!
2boneless, skinless chicken breasts, cut into thin strips
1tablespoon (15ml)water
1tablespoon cornstarch
a pinch of black pepper
For the vegetables:
2tablespoons (30ml)avocado oil, divided
½cup (70g)thinly sliced carrots
1 ½cups (125g)sliced mushrooms, cremini or white button mushrooms
1 ½cups (130g)broccoli florets
1(8 ounce)can bamboo shoots, rinsed and drained
1(8 ounce)can water chestnuts, rinsed and drained
2garlic cloves, minced
For the sauce:
2teaspoonscornstarch
1teaspoon (5ml)honey or unsweetened applesauce
2teaspoons (10ml)coconut aminos or low-sodium soy sauce
1-2teaspoons (5ml)oyster sauce
1teaspoon (5ml)sesame oil
¼cuplow to no-salt added chicken broth
Instructions
Marinate: In a bowl, mix together water and cornstarch and pepper. Add chicken and toss to coat. Refrigerate for 30 minutes.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add carrots and cook 2- minutes.
Add mushrooms and broccoli and cook for another 3-4 minutes. Add bamboo shoots, water chestnuts and cook for 3-4 minutes.
Remove veggies from skillet and set aside. Wipe pan clean.
Add the rest of the oil to skillet and heat over medium-high heat. Lightly brown garlic.
Add chicken to pan. Cook until cooked through.
Add veggies back to pan and heat for 1-2 minutes. Pour in sauce and cook until it thickens, about 30 seconds to a minute.
Notes
This dish is suitable for babies 9 months and up. I would chop/shred the chicken and vegetables and serve with cooked rice or other grains.
Can make extra sauce and add more to the adult portion if you wish.
Transfer to a closed container and keep in the refrigerator for 3-5 days. I wouldn't recommend freezing this as the texture becomes off due to the cornstarch.