Stir-Fry Chicken and Veggies
Time allotted: 32 minutes
Preparation Time: 20 minutes
12 minutes to cook
1 pound cubed chicken breast salt, pepper, to taste
1 pound broccoli florets
8 oz sliced mushroom 3 tbsp oil for frying
3 minced garlic cloves
1 tablespoon minced ginger
2 tbsp. sesame oil
13 cup low-sodium soy sauce
1 teaspoon of brown sugar
14 cup flour 1 cup chicken broth
1 tablespoon oil in a large pan over medium-high heat When the oil is hot, add the chicken, season with salt and pepper, and cook until done and browned. Set aside the cooked chicken from the pan.
Heat 1 tablespoon of oil in the same pan and add mushrooms. When the mushrooms begin to soften, ad the broccoli florets and stir-fry until tender.
Set aside the cooked mushrooms and broccoli from the pan. v Sauté the garlic and ginger in 1 tablespoon of oil until fragrant. Stir in the remaining sauce ingredients until smooth.
Return the chicken and vegetables to the saucy pan and stir until thoroughly heated.
Serve with steaming rice or noodles.