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1
After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil.
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2
Set aside.
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3
Prepare all vegetables and have them ready.
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4
Mix 1/2 cup soy sauce with sugar.
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5
Stir together and set aside.
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6
Mix 1/4 cup chicken broth with arrowroot.
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7
Stir together and set aside.
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8
Measure an additional 1/4 cup chicken broth.
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9
Set aside.
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10
To begin stir fry, heat skillet or wok over high heat.
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11
When its hot, drizzle in 2 teaspoons peanut oil.
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12
Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes.
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13
When brown and just cooked through, remove to a separate bowl.
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14
Add additional 1 tablespoon peanut oil to same skillet.
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15
Throw in onions and cook for 1 minute.
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16
Add red bell pepper and cook for 30 seconds.
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17
Add garlic and ginger.
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18
Stir.
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19
Add mushrooms and stir.
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20
Cook for 45 seconds.
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21
Add baby corn.
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22
Stir.
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23
Pour in 1/4 cup chicken broth and soy sauce/sugar mixture.
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24
Drizzle in 1 teaspoon rice vinegar and 1/2 teaspoon sesame oil.
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25
Dump in cooked chicken.
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26
Stir together.
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27
Pour in chicken broth/arrowroot mixture.
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28
Stir together, then turn off heat.
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29
Sauce should be much thicker.
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30
At the very end, seconds before serving, stir in 1/2 cup (or up to 1 cup) roughly chopped cilantro.
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31
Serve over cooked rice.
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32
Variations: You can use any following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions, etc.
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33
Add 1/2 cup cashew halves to make it even more yummy.
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34
Eat with chopsticks if you want to feel really cool.
