• 1 lb chicken tenders (chopped)
  • 2 Tbsp olive oil (divided into 2- 1 tablespoon
  • 1 lb fresh broccoli (cut into florets)
  • 1 onion (sliced)
  • ½ lb white button mushrooms (sliced)


  • ⅔ C chicken broth
  • 3 Tbsp soy sauce (low sodium)
  • 2 Tbsp light brown sugar (packed)
  • 1 Tbsp cornstarch
  • 1 Tbsp sesame oil
  • 1 tsp fresh ginger (peeled and grated) packed
  • 1 tsp minced garlic
  • Black pepper


Sauce Directions:

  1. Add the broth, soy sauce, brown sugar, cornstarch, sesame oil, ginger, minced garlic, and pepper together in a bowl. Stir to mix well.
  2. Set aside.

Stir-Fry directions:

  1. Prep a large skillet with nonstick cooking spray.
  2. Heat the skillet over medium-high heat.
  3. Add 1 tablespoon of olive oil.
  4. Sprinkle chopped chicken with pepper.
  5. Add the chopped chicken.
  6. Allow to cook for about 1 minute. (Don’t stir)
  7. Stir the chicken for about 5 minutes or until browned.
  8. Transfer to a large bowl.
  9. Set aside.
  10. Add in the last 1 tablespoon of olive oil.
  11. Add the broccoli florets, sliced onion and sliced mushrooms to the large skillet.
  12. Fry for 3 minutes. (Continue to stir)
  13. The broccoli will be crisp but tender.
  14. Lower the heat on the stove to medium-low.
  15. Stir the sauce.
  16. Pour the sauce over the vegetables.
  17. Stir to mix well.
  18. Set heat to simmer to warm the sauce and vegetables.
  19. Cook for 3-4 minutes.
  20. Add 1 tablespoon of water at a time to thin out the sauce.
  21. Add in the chicken, cooking for almost a minute to heat the chicken and
    (Add more soy sauce if desired.)
  22. Serve alone or with rice.

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