Chicken & Veggie Stir-Fry
From the website Tasty.
A fablous site for quick recipies

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Total Time: 32 min, Prep Time: 20 min, Cook Time: 12 min

Ingredients for 6 servings

1 lb chicken breast (455 g), cubed

salt, to taste

pepper, to taste

1 lb broccoli florets (455 g)

8 oz mushroom (225 g), sliced

3 tablespoons oil, for frying

SAUCE

3 cloves garlic, minced

1 tablespoon ginger, minced

2 teaspoons sesame oil

⅓ cup reduced sodium soy sauce (80 mL)

1 tablespoon brown sugar

1 cup chicken broth (240 mL)

¼ cup flour (30 g)

Preparation

1 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 and browned.

Remove cooked chicken from pan and set aside.

2 In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.

3 Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.

4 Return the chicken and vegetables to the saucy pan, stir until heated through.

5 Serve with hot rice or noodles.