Broccoli Chicken Stir Fry

I enjoy making large, complicated meals but tonight was a night where I wanted fast prep and a quick meal so stir fry seemed optimal.  Plus, with that amount of vegetables sauteed it was delicious!

Recipe from Better Homes
Yields 4 servings
261 calories per serving

INGREDIENTS

12 oz skinless, boneless chicken breasts, cut into 1 inch pieces

1 lb broccoli, cut up

1/2 c chicken broth

2 tbsp teriyaki sauce

2 tsp cornstarch

1 tsp sesame oil

3 tbsp cooking oil

1 tbsp ground ginger

1 clove garlic, minced

2 c mushrooms, halved or quartered

1 red pepper, cut into strips

DIRECTIONS

For sauce, combine chicken broth, teriyaki sauce, cornstarch, & sesame oil.

Mix well & set aside.

Over medium high heat, preheat oil in a woke.

Stir-fry ginger and garlic in hot oil for about 10 seconds.

Add broccoli & cook for 3 minutes; remove & set aside.

Add mushrooms, cook for 3 minutes; remove & set aside.

Add red pepper, cook for 2 minutes; remove & set aside.

Add chicken to wok & cook for about 5 minutes until no longer pink.

Add sauce to center of the wok; cook & stir until thickened and bubbly.

Return veggies to wok & stir everything together to coat.

Cook for 2 more minutes.