1 pound boneless skinless chicken breast cubes
1 tbsp plus 1 tsp divided olive oil
1 sliced yellow bell pepper
1 cup mushrooms, sliced
2 to 3 cups Broccoli Florets
four cloves sliced garlic
Season with salt and pepper to taste.
1 tablespoon Soy sauce
34 cups chicken broth
12 teaspoon sugar
2 teaspoons sesame oil
2 teaspoon cornstarch
Garlic Chicken Stir Fry Recipe
In a skillet over medium-high heat, heat 1 tablespoon olive oil.
Cook the broccoli, sliced mushrooms, and yellow bell pepper in the hot skillet for 5-6 minutes or until the vegetables are soft.

Remove the vegetables, cover them with plastic wrap, and set them aside for later.
Add one teaspoon of olive oil and chicken breast pieces in a hot skillet. Cook until the chicken is cooked and no longer pink in the center—season with salt and pepper to taste.

Return the vegetables to the skillet.
Whisk together the soy sauce, sugar, chicken broth, sesame oil, and cornstarch in a separate bowl.
Stir the sauce into the chicken and veggies in the skillet to coat. Cook for 2-3 minutes or until everything is thoroughly covered and the sauce has thickened.
If desired, serve over white rice.