INGREDIENTS

·1 pound boneless skinless chicken breast, cut into 1 inch pieces

·1 tablespoon + 1 teaspoon vegetable oil

·2 cups small broccoli florets

·1 cup sliced mushrooms 

·2 teaspoons minced fresh ginger

·1 teaspoon minced garlic

·¼ cup oyster sauce

·¼ cup low sodium chicken broth or water

·1 teaspoon honey

·2 teaspoons toasted sesame oil

·1 teaspoon soy sauce

·1 teaspoon cornstarch

· add salt and pepper to taste

DIRECTIONS:

Heat 1 teaspoon of oil in a large pan over medium heat. Add the broccoli and mushrooms and cook for 4-5 minutes until vegetables are tender.Add the ginger and garlic to the pan and cook for 30 seconds more.Remove the vegetables from the pan; place them on a plate and cover.Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.In a bowl whisk together the oyster sauce, chicken broth, honey, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has started to thicken. Serve immediately, with rice if desired.