1 lb. boneless skinless chicken, cut into 1-inch pieces
1½ tablespoons oil
4-5 cups (12 -14 oz) fresh broccoli, florets
1 small onion, cubed or sliced
8 ounces button mushrooms, sliced
½ cup chicken broth
¼ cup water
¼ cup soy sauce
2 tablespoons brown sugar
1½ tablespoons grated ginger
5 cloves garlic, grated
½ teaspoon red pepper flakes
1½ tablespoons cornstarch
¼ teaspoon black pepper
½ teaspoon sesame oil

In a medium mixing bowl or a large measuring cup, combine the chicken broth, water, soy sauce, brown sugar, grated ginger, garlic, red pepper flakes, black pepper, sesame oil, and cornstarch. Whisk until the cornstarch dissolves. Set aside.
In a large saute pan, heat 1 tablespoon of oil over medium high heat. When the oil is hot, add the chicken and cook, for 5-7 minutes or until the chicken starts to brown. Remove chicken to a plate, set aside.
Add the remaining ½ tablespoon of oil to the pan, saute the broccoli, mushrooms, and onions together until the broccoli turns bright green and the mushrooms are tender, about 3-4 minutes. Add the sauce prepared in step 1 to the pan. Toss to coat, when the sauce starts to thicken (1-2 minutes), add the chicken back into the pan and just toss to coat everything. Serve warm with white or brown rice, farro, or quinoa.
Add in your favorite vegetables if you don’t like / don’t have broccoli or mushrooms on hand.
Other suggestions, red bell peppers, zucchini, and asparagus, according to