Chicken, Broccoli and Mushroom Stir-Fry

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   1.

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   In a medium bowl, toss chicken breast with flour until evenly coated.

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   Remove chicken to a plate (leave remaining flour in the bowlyoull use it for the sauce).

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   2.

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   To make the sauce: In the bowl with the remaining flour, add chicken stock, honey, soy sauce, grated ginger, grated garlic and sesame oil (if using) and stir until smooth.

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   Set aside.

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   3.

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   Heat a wok or large heavy-bottomed skillet on medium high heat and add half of the olive oil.

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   Once oil is hot, add chicken pieces and spread them out evenly.

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    Let chicken sit for a minute before stirring, then stir fry for 5 minutes or until browned on all sides.

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    Remove chicken from heat and set aside.

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    4.

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    Add the other half of the oil into the pan.

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    Once oil is hot, add the broccoli florets, onions and sliced mushrooms to the pan and stir-fry for 4 minutes or until mushrooms are softened and broccoli is crisp-tender.

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    5.

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    Stir the sauce again then pour it over your hot vegetables.

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    Bring to a boil over medium heat, stirring constantly.

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    Simmer for 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through.

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    Season to taste with salt if needed and serve over hot rice.

No additional tips available.