Stir Fried Chicken and Vegetables

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Ingredients:

1 chicken breast, cut into 1 inch pieces
1 small red bell pepper, cut into strips
3/4 cup broccoli spears
3/4 cup snow peas
1 small carrot, pealed and grated
8 mushrooms, sliced
6 Tablespoons chicken broth
3 Tablespoons soy sauce
1 Tablespoon cornstarch
1 teaspoon sesame oil
2 Tablespoons vegetable oil
1 garlic clove, minced
1/2 Tablespoon grated fresh ginger
1/2 teaspoon Mongolian Chili Oil

Preparation:
Whisk together 2 Tablespoons broth, 2 Tablespoons soy sauce, 1/2 Tablespoon cornstarch and sesame oil in medium bowl.  Set sauce aside.  Toss chicken pieces in remaining soy sauce, cornstarch and 1 tablespoon vegetable oil to coat in a large bowl.

Heat 1 Tablespoon vegetable oil in wok over medium-high heat until just smoking.  Brown chicken about 5 minutes.  Transfer to plate and tent with foil.

Add broccoli, snow peas and carrots and remaining chicken broth to wok and cook, covered, until broccoli begins to soften, about 2 minutes.  Uncover and cook until liquid evaporates.  Stir in remaining vegetable oil, bell pepper, and mushrooms and cook until spotty brown, 3 to 4 minutes.  Add ginger, garlic and chili oil and cook until fragrant, about 30 minutes.  Whisk sauce to recombine and add sauce, chicken marinade and chicken to wok.  Cook until thickened.

Serve with cooked white rice.