Description

This just might be the best stir fry you will ever make. It's definitely better than any take out and is quick and easy to prepare.

Ingredients

• 1 T. plus 1 t. vegetable oil, divided
• 1 c. broccoli florets
• 1 c. fresh mushrooms, halved
• 1 yellow bell pepper, cored, seeded and thinly sliced
• 1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
• salt and pepper to taste
• 4 garlic cloves, minced
• ¾ c. chicken stock/broth
• 1½ t. sugar
• 1 T. soy sauce
• 2 t. sesame oil (mostly for flavoring)
• 2 t. cornstarch
• cooked rice for serving, if desired

Steps

1. Place 1 t. oil in a large pan; heat over medium-high heat. Add broccoli, mushrooms and bell peppers to the pan; cook 5-6 minutes or until vegetables are tender. Remove vegetables from the pan; transfer to a plate; cover with aluminum foil to keep warm.
2. Wipe the pan clean with paper towels; heat remaining T. oil over high heat. Add chicken to the pan in a single layer; season with salt and pepper, to taste. Cook for 3-4 minutes per side, or until chicken is browned and cooked through. Lower heat to medium; add garlic; cook for 30 seconds. Add vegetables back to the pan.
3. In a small bowl, whisk together chicken stock/broth, sugar, soy sauce, sesame oil and cornstarch. Pour sauce over the chicken mixture; bring to a simmer; simmer 1-2 minutes or until sauce has just thickened.