I often make it with canned mushroom soup but this one features a scratch made gravy. Beef stock is the usual ingredient but I had an open box of chicken broth that worked well enough with a few spoons of the Better Than Bouillon organic beef stirred in. The distinctive ingredient for stroganoff is the sour cream, I always buy French onion dip rather than actual sour cream because it tastes better.
It’s in a basic brown sauce made with oyster sauce, soy sauce, ketchup, broth, sweet soy, and corn starch. I marinated the chicken in the sauce for an hour, then cooked the drained meat, removed it, steamed the broccoli with some added water, then returned the chicken plus the remainder of the marinade to thicken the sauce and rewarm it.
I buried the jasmine rice under the meat and veggies.
This is one of Mrs J’s favorites, especially with the potatoes added. I sprinkled a few caraway seeds into this one. It needs very little prep and even less if you don’t peel the potatoes. I like to dip bites of the sausage into mustard.