Chicken and Broccoli Stir Fry

Steps

1. Combine the low-sodium chicken broth, soy sauce, brown sugar, sesame oil, cornstarch, grated ginger, minced garlic, and black pepper in a bowl. Whisk until combined to dissolve the sugar, then set aside.
2. Thickly slice half a pound of white button mushrooms and thinly slice one small yellow onion into strips.
3. Cut one pound of boneless, skinless chicken breasts into bite-size pieces about three-quarter inches thick and lightly season with black pepper.
4. Place a large heavy skillet or wok over medium-high heat and add 1 tablespoon of cooking oil. Once the pan is hot, add the chicken in a single layer and let it sit undisturbed for one minute to get a good sear on the first side.
5. Stir and continue to stir-fry the chicken for another five minutes until fully cooked through.
6. Transfer the cooked chicken to a plate and set it aside. In the same skillet, add 1 tablespoon of oil over medium-high heat along with the sliced onions, mushrooms, and broccoli florets.
7. Continue cooking, stirring constantly, for three minutes or until the mushrooms and onions are tender.
8. Reduce the heat to medium-low, give the sauce a quick stir before adding it to the pan in case there was settling, and add all of the prepared sauce to the skillet.
9. Simmer the sauce for another three to four minutes, stirring frequently, until the sauce has thickened and the garlic and ginger flavors have mellowed out. If you prefer a thinner sauce, add 1 tablespoon of water at a time while simmering.
10. Return the cooked chicken back to the pan and stir for about 30 seconds or just until warmed through.
11. Taste the dish and add more soy sauce if needed.