- 3 whole chicken breasts, medium dice (bite size)
- 1/2 teaspoon sesame oil (plus extra to drizzle over chicken)
- 1/4 cup soy sauce (plus extra to drizzle over chicken)
- 3 tablespoons sugar
- 1/2 cup chicken broth, divided
- 2 teaspoons (rounded) arrowroot
- 3 tablespoons peanut oil, divided
- 1 whole medium onion
- 1 whole bell pepper, medium dice
- 2 cloves garlic
- 2 tablespoons fresh ginger, minced
- 10 whole white mushrooms, sliced
- 1 can/jar baby corn, cut into bite size pieces
- 1 teaspoon rice vinegar
- 1/4 cup cilantro, chopped
Other ideas: broccoli, snow peas, water chestnuts, green onions, cashews.
- After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set aside.
- Prepare all vegetables and have them ready.
- Mix ½ cup soy sauce with sugar. Stir together and set aside.
- Mix ¼ cup chicken broth with arrowroot. Stir together and set aside.
- Measure an additional ¼ cup chicken broth. Set aside.
- To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil.
- Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl.
- Add additional 1 tablespoon peanut oil to same skillet. Throw in onions and cook for 1 minute.
- Add red bell pepper and cook for 30 seconds.
- Add garlic and ginger. Stir.
- Add mushrooms and stir. Cook for 45 seconds.
- Add baby corn. Stir.
- Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame oil.
- Dump in cooked chicken. Stir together.
- Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be much thicker.
- At the very end, seconds before serving, stir in cilantro. Serve over cooked rice.