Chinese Chicken Stir Fry
• 1 lb chicken breast, cubed
• salt, to taste
• pepper, to taste
• 1 lb broccoli florets
• 8 oz mushroom, sliced
• ½ onion, chopped
• ½ red pepper, sliced julienne
• 3 tablespoons oil, for frying
For the sauce:
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sesame oil
• ⅓ cup reduced sodium soy sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• ¼ cup flour
In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through. Remove cooked chicken from pan and set aside.
In the same pan, heat 1 tablespoon of oil and onions and peppers. Sauté until tender then add mushrooms and broccoli florets. Stir-fry until the vegetables are tender. Remove cooked vegetables from the pan and set aside.
Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
Return the chicken and vegetables to the sauté pan, stir until heated through.
Serve with hot rice or noodles.