Ingredients:
One pound of cubed, skinless, boneless chicken breast
1 tablespoon + 1 teaspoon olive oil, divided
1 yellow bell pepper, sliced
1 cup sliced mushrooms
2-3 cups broccoli florets
4 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon soy sauce
3/4 cup chicken broth
1 1/2 teaspoons sugar
2 teaspoons sesame oil
2 teaspoons cornstarch
Instructions:
One tablespoon of olive oil should be heated over medium-high heat in a skillet.
Add the broccoli florets, sliced mushrooms, and yellow bell pepper to the heated skillet. Simmer the veggies for 5 to 6 minutes, or until they start to soften. Remove the vegetables from the skillet, cover, and set aside for later.
Place 1 teaspoon of olive oil in the same skillet and add the chicken breast pieces. Cook the chicken until it is no longer pink in the center and cooked through. Season with salt and pepper to taste.
Mix the cooked vegetables back into the skillet with the chicken.
Mix the cornstarch, sugar, chicken broth, sesame oil, and soy sauce in a separate bowl. To dissolve the cornstarch, thoroughly mix.
Over the chicken and veggies in the skillet, pour the sauce mixture.
Stir to coat everything evenly. Cook for 2-3 minutes until the sauce has thickened and everything is well coated.
Serve the garlic chicken stir fry over white rice, if desired.
Enjoy your flavorful Garlic Chicken Stir Fry!