1 pound boneless, skinless chicken breast, cube
1 tablespoon + 1 tsp olive oil, divided
1 yellow pepper, sliced
1 cup sliced mushrooms
2-3 cups of broccoli florets
4 crushed garlic cloves
Salt and pepper to taste
1 tablespoon of soy sauce
¾ c. Chicken broth
1 teaspoon of sugar
2 teaspoons sesame oil
2 tsp cornstarch
*How to make:
Heat 1 tsp of olive oil in a skillet over medium-high heat.
Add the broccoli, mushroom slices, and yellow bell pepper to the hot skillet and cook for 5-6 minutes, until the vegetables begin to soften. Remove the vegetables, cover and set aside for later use.
Put a teaspoon of olive oil in the hot pan and add the chicken breast pieces. Cook until chicken in center is no longer browned and cooked through. Adding salt and pepper to taste.
Returning vegetables to the skillet.
In another bowl, mix soy sauce, sugar, chicken broth, sesame oil, and cornstarch and mix well.
Pour the sauce over the chicken and vegetables in the pan and toss to coat. Cook for 2-3 minutes, until everything is well coated and the sauce has thickened.
Serve over white rice, if desir.