Chicken Stir Fry

2 or 3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 c. soy sauce, plus extra for drizzling
1/2 tsp. sesame oil, plus extra for drizzling
3 tbsp. sugar
1/2 c. chicken broth, divided
2 rounded tsp. arrowroot
3 tbsp. peanut oil, divided
1 med. onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and cut into chunks
2 tbsp. fresh ginger, minced
8 oz. sliced white mushrooms
1 can baby corn, cut into pieces
1 tsp. rice vinegar
1/3 cup cilantro, chopped

Place chicken pieces in a medium bowl. Drizzle lightly with soy sauce and sesame oil. Set aside.

Have all of the vegetables cut up and ready to be added as you cook. In a small prep bowl, combine 1/2 c. soy sauce with sugar. Stir well and set aside. In another small prep bowl, combine 1/4 c. chicken broth and arrowroot. Stir and set aside. Measure an additional 1/4 c. chicken broth and have it ready.

Heat a skillet or wok over high heat. When it is heated, add 2 tbsp. peanut oil. Add chicken to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl with slotted spoon. Add remaining 1 tbsp. peanut oil to skillet. Add onions and cook for 1 minute. Add red pepper and cook for 30 seconds. Add garlic and ginger, and stir well. Add mushrooms, stir well, and cook for 45 seconds. Add baby corn, and stir well.

Pour in 1/4 c. chicken broth and soy sauce mixture. Add in rice vinegar and 1/2 tsp. sesame oil. Return cooked chicken to skillet and stir. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be thicker. Just before serving, stir in fresh cilantro. Serve over cooked rice.

Variations: You could also add in broccoli, water chesnuts, snow peas, green onions, zucchini or carrots to suit your taste.