SouthEast Asian Inspired Chicken, Mushroom and Broccoli

I just feel delighted by the tastes of South-east Asian Cuisine. Their dishes always have a burst
of flavours and beautiful aromas.

I love to cook and pretty much enjoy preparing and tasting anything! This particular dish is just an ordinary comfort food, which is perhaps just a mix of flavours that happened unanticipatedly.

I had a few things in the pantry and Voila!

Hopefully, you guys will also enjoy this dish. It’s super easy and can be prepared in no time.

Chicken, Mushrooms and Broccoli (served with steamy rice)

Prep Time: 10mins

Cooking Time: 15mins


  • Boneless Chicken – 1 cup
  • Mushrooms (fresh or canned) – 1/2 cup
  • Broccoli Blanched – 1/2 cup 
  • Chicken Stock – 1 cup
  • Onion finely chopped – 1/4 cup
  • Garlic crushed – 1/2 tsp
  • Ginger crushed – 1 tsp 
  • Oyster Sauce – 2 tsp
  • Soya Sauce – 1 tbsp
  • Sweet Soya Sauce – 1/4 tsp
  • Black Pepper – 1/4 tsp
  • White Pepper – a pinch
  • Salt to taste
  • Cornstarch (for thickening the soup)
  • Saute the onions in a pan, add garlic and ginger.
  • Add the Chicken and fry, now add mushrooms and fry for a couple of minutes.
  • Now add the Chicken Stock ( I used the chicken stock cube).
  • After adding the stock, add all the spices and sauces. (Be careful with the salt as the sauces already contain a lot of salt content, plus the store bought stock is also salty).
  • Bring to a boil, let simmer for a couple of minutes. If you feel that the stock is less you can add more. 
  • Now add the blanched broccoli, mix well. Add the prepared cornstarch to slightly thicken the soup. You can keep the consistency as per your wish. I like it a bit runny so it is easy to pour over a bowl of warm steamy rice.
  • Serve with boiled Basmati Rice or Jasmine rice.

Bon Apetite!


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