Prepare: 10 Mins
Cooking: 12 Mins

Ingredients

• 1 tablespoon + 1 teaspoon vegetable oil, divided use
• 1 pound boneless skinless chicken breast, cut into 1 inch pieces
• 1/2 tablespoon garlic salt
• pepper to taste

• 3/4 cup chicken broth
• 1 teaspoons sugar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch

• 1 cup broccoli florets
• 1 cup mushrooms, halved
• 1 green bell pepper, cored, seeded and thinly sliced
• 4 cloves of garlic, minced (Optional)

Instructions

1. Mix garlic salt, pepper and cornstarch with the chicken cutlets in a bowl
2. Place 1 teaspoon of oil in a large pan and heat over medium high heat.
3. Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5 minutes or until vegetables are tender.
4. Remove the vegetables from the pan; transfer to a plate and cover to keep warm.

1. Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
2. Add the chicken to the pan in a single layer
3. Cook for 3 minutes per side, or until chicken is browned and cooked through.
4. Lower heat to medium, add the garlic and cook for 30 seconds.
5. Add the vegetables back to the pan.

1. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch
2. Pour the sauce over the chicken mixture and bring to a simmer.
3. Simmer for 1-2 minutes or until sauce has just thickened.

The Recipe Critic