Yummy Stir Fry

Peanut Oil
3 chicken breasts, cut into cubes (can also use beef, shrimp, or pork)
Splash of soy sauce
Drizzle of sesame oil
1 medium onion
2 cloves garlic
2 to 3 tablespoons fresh ginger, minced
1 red bell pepper, cut into chunks (can also use yellow or green bell peppers)
10 white mushrooms, sliced (can use any mushrooms you like)
1 small jar baby corn, cut into pieces
1/4 cup chicken broth
1/2 cup low sodium soy sauce
3 tablespoons sugar
1/4 cup chicken broth
2 rounded teaspoons arrowroot
Rice Vinegar
Sesame Oil
Fresh Cilantro


After cutting meat into chunks, drizzle with soy sauce and sesame oil. Set aside.
Prepare all vegetables and have them ready.
Mix 1/2 cup soy sauce with sugar. Stir together and set aside.
Mix 1/4 cup chicken broth with arrowroot. Stir together and set aside.
Measure an additional 1/4 cup chicken broth. Set aside.
To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 tablespoons peanut oil. Add meat to skillet and fry quickly, stirring around for 3 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 1/4 cup chicken broth.
Pour in soy sauce/sugar mixture.
Drizzle in 1 teaspoon rice vinegar.
Drizzle in 1/2 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 1/2 cup (or up to 1 cup) roughly chopped cilantro.
Serve over cooked rice.
Variations:
*Can use any of the following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions
*Add 1/2 cashew halves to make it even more yummy
*Eat with chopsticks if you want to feel really cool