Instructions

• 1 In a small bowl, combine all of the sauce ingredients and whisk to dissolve the sugar and corn starch (warm broth will help this). Set sauce aside.
• 2 Cut the chicken into bite sied pieces and season lightly with black pepper. Heat a large skillet over medium-high heat and add 1 tbsp. oil. Add the chicken in a single layer and let sit undisturbed for 1 minute to get a good sear on the meat, then stir fty for another 5 minutes or until golden brown and jsut cooked through. Remove to a bowl and loosely cover to keep warm.
• 3 In the same skillet, add another 1 tbsp. oil along with the broccoli florets, sliced onion, and sliced mushrooms. Stir fry for 3 mknuets or until the mushrooms are softened and the broccoli is crisp-tender then reduce heat to medium-low.
• 4 Give the sauce a quick whisk to combine everything again as the starch may have settled at the bottom. Pour it all over the vegetables and simmer for 3 to 4 minutes or until the sauce is thickened and the ginger and garlic are mellowed in flavor. To thin the sauce, add 1 tbsp. water at a time, if needed.
• 5 Return the chicken to the skillet along with any juices in the bowl. Stir fry for another 30 to 60 seconds until heater through Add more soy sauce to taste. Serve over hot rice.