Chicken, Broccoli, Mushroom Stir Fry

I whipped this up last night at it was so easy I wanted to share quick! I'll keep this short and sweet.

In a large pan start cooking your cubed chicken breast in a Tbsp of olive oil. When it's just about done you can add a bag of frozen broccoli and the diced mushrooms. Fresh broccoli also works here but frozen is what I had on hand. If using fresh you may want to add a bit of water to the pan to help it steam. Cover and let simmer on low for 20-25 minutes or until the veggies are tender.

Next start cooking your stir fry sauce. In a small saucepan add your broth - I used bone broth you can use regular chicken broth if that's what you have - then add the garlic, ginger, liquid aminos, sesame oil, and olive oil. Warm over medium heat for a few minutes then add your arrowroot starch. You can use corn starch in place of this. Whisk for a few minutes until it starts to thicken and remove from heat.

Once your veggies are done drain any excess water from the pan and pour the sauce over the veggies/chicken. Stir to coat, and serve! I also topped with a drizzle of liquid aminos.

Feel free to make it your own and add other vegetables...carrots, snap peas, anything you'd like. You could also serve it over brown rice but since we don't eat rice too often we ate it plain and it was still delicious!

Ingredients:

1/2 cup bone broth

1 tsp minced garlic

1 tsp minced fresh ginger

2 tsp liquid aminos (plus more to drizzle on before serving)

1 tsp sesame oil

1 Tbsp olive oil (to cook chicken)

1 tsp olive oil added to sauce

1 tsp arrowroot starch

1 bag frozen broccoli

1 8-ounce container mushrooms

1 pound chicken breast cut into 1-inch cubes