Chicken and Broccoli Stir Fry

 1 lb (5-6 cups) or 1 head of broccoli florets

1/2 lb button mushroom, sliced

1 small yellow onion, chopped (follow the line)

1 lb or 2 chicken breasts, cut into bite sized pieces

2/3 cup chicken broth

3 Tbsp soy sauce

2 Tbsp brown sugar

1 Tbsp sesame oil

1 Tbsp cornstarch

1 tsp ginger, minced

1 tsp garlic, minced

1 tsp black pepper

1.  Season with chicken breast with some pepper and cook in a wok with 1 Tbsp oil about 5 minutes. When cooked take out and set aside.

2.  To make the sauce: Add the chicken broth, soy sauce, brown sugar, sesame oil, cornstarch, ginger, garlic and black pepper to a small saucepan.  Heat and set aside.

3.  Turn heat to medium-high and add another Tbsp of oil in wok.  Add the mushrooms, onions and broccoli florets.  Stir constantly until the mushroom and onions are tender. 

4.  Reduce heat to low and add sauce to the broccoli.  Simmer for 3-4 minutes.  Return chicken to skillet until just warmed up.  

5.  Sprinkle with sesame seeds and serve over rice.  

Recipe:  Natasha's Kichen