<li>3 Tbsp low sodium soy sauce, (use Tamari for gluten free), or added to taste</li>
<li>2 Tbsp light brown sugar, packed (or honey to taste)</li>
<li>1 Tbsp corn starch</li>
<li>1 Tbsp sesame oil</li>
<li>1 tsp fresh ginger, peeled and grated (lightly packed)</li>
<li>1 tsp garlic (2 small cloves), grated</li>
<li>1/4 tsp black pepper, plus more to season chicken</li>
</ul>
<h2id="instructions">Instructions</h2>
<ol>
<li>In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.</li>
<li>Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.</li>
<li>In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.</li>
<li>Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.</li>
<li>Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.</li>
<p><b>Pictured:</b> A bowl of cut up broccoli florets on a cutting board with a knife visible. The image was obtained from Unsplash at https://unsplash.com/photos/h39GHaRssNo</p>
