Broccoli, Zucchini, and Mushrooms In Brown Sauce Over Steamed Rice

Ingredients:

1 T butter
1 pint fresh mushrooms, sliced
2 C chicken broth
2 C fresh broccoli florets
1 large green zucchini, cut into bite size pieces
1 T brown gravy sauce (found in Asian aisle)
2 T low sodium soy sauce
garlic powder, to taste
black pepper, to taste
1 T corn starch
2 T cold water

1 1/2 C Brown or white rice, cooked per package instructions

In a large pot over medium heat, melt the butter.  Add the mushrooms and a splash of soy sauce.  Saute until tender.  Remove from pan to a bowl and set aside.  Add the chicken broth, broccoli, zucchini, brown gravy sauce, soy sauce, garlic powder, and black pepper to the pot.  Cover and bring to a boil.  Lower heat and let cook until broccoli is cooked but still slightly crisp, about 5 minutes.  Add the mushrooms back to the pot.  Stir together 1 T corn starch into 2 T cold water in a cup.  This is a slurry that will thicken up your sauce.  Add slurry to your sauce and stir until thickened.  Taste and add more soy sauce if needed.  Serve over steamed rice.  I always add a little Sriracha sauce on top of mine for some extra spice.  Enjoy!

Chicken, Mushroom and Broccoli Lo Mein with Ginger Garlic Brown Sauce

Ingredients:

2 cups leftover cooked chicken, cut into strips or bite size pieces
1 T butter
1 T canola oil
1 small container fresh mushrooms, sliced
1 white onion, sliced
2 cups broccoli florets
2 cloves garlic, minced
1 T fresh ginger, grated
1 can low sodium chicken broth, 1/4 cup reserved
2 T corn starch
1 T brown gravy (found on Asian aisle)
1 T Hoison sauce
Low sodium soy sauce, to taste
black pepper, to taste
1/2 box Barilla linguine noodles, cooked al dente

Cook linguine noodles in salted boiling water for 8 minutes.  Set aside.

In a large deep skillet, saute onions and mushrooms in  butter and oil until tender, about 5 minutes.  Add garlic and ginger, and cook for another minute.  Add 3/4 of the chicken broth and broccoli.  Cover with a lid and bring to a boil.  In the meantime, mix together the remaining chicken broth, corn starch, brown gravy, and Hoison sauce.  When the vegetable mixture comes to a boil, remove the lid.  Add the brown gravy chicken broth mixture and cook for 3 minutes.  Add the chicken and cooked linguine to the skillet.  Toss well using tongs.  Cook for a couple more minutes until the noodles have finished cooking through (Chinese noodles are never served al dente) and have absorbed some of the brown gravy sauce.  Taste and season with black pepper and soy sauce.  If you like it spicy, you can add some red chili paste, red pepper flakes, or Sriracha.  I refrain from making it spicy or my kiddos wouldn't touch it.  I squeeze some Sriracha on my bowl of lomein since I prefer it spicy.  Enjoy!