Chicken and Vegetable Stir-Fry

Ingredients

• 1 lb chicken breasts
• 3/4 cup low-sodium chicken broth
• 1/3 cup low-sodium soy sauce
• 1 Tbsp oyster sauce
• 1 tsp sesame oil
• 1 Tbsp cornstarch
• 1 1/2 tsp granulated sugar
• 1 1/2 Tbsp vegetable oil
• 2 1/2 cups broccoli florets
• 1 1/2 cups chopped carrots )
• 1 red bell pepper )
• 1 cup chopped yellow onion )
• 1 Tbsp peeled and finely minced fresh ginger
• 1 1/2 cups sugar snap peas
• 1 1/2 cups sliced mushrooms
• 3 cloves garlic

Directions

1. Slide the chicken into a gallon-size resealable bag. Use either a bowl or a 2 cup liquid measuring cup to whisk the chicken broth with the soy sauce, the oyster sauce, and sesame oil. As soon as it is well combined, portion off 1/4 cup before the sesame oil rises back to the surface. Pour that 1/4 cup into the bag with the chicken, seal it, and refrigerate for 10 – 15 minutes; this is a handy moment to chop the vegetables.
2. Whisk the cornstarch and sugar into the sauce mixture that remains.
3. In a wok or a non-stick pot, warm the oil over medium-high heat. Take the chicken out of the marinade and add it to the wok. Cook for about 3 minutes, tossing now and then, until the chicken is halfway done.
4. Add the broccoli and carrots, followed by the bell pepper, onion, and ginger. Cook for 4 minutes, tossing occasionally.
5. Stir in the snap peas, mushrooms, and garlic, then cook for 2 minutes more.
6. Whisk the soy sauce mixture again, pour it into the pan, and cook for about 2 minutes, tossing frequently, until the sauce thickens and the vegetables are tender.
7. Spoon it over white rice or brown rice while warm.