Garlic Chicken

1 tablespoon peanut oil
1 teaspoon peanut oil
1 cup broccoli florets
1 cup sliced mushrooms
1 red bell pepper, seeded and thinly sliced
1 pound boneless, skinless chicken breast, cut into even chunks
salt and pepper to taste
4 cloves garlic, minced
3/4 cup chicken broth
1 1/2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch

Place 1 teaspoon oil in a wok over medium-high heat.
Add the broccoli, mushrooms and pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
Remove vegetables from the pan and transfer to a plate and keep warm.
Heat remaining tablespoon of oil over high heat. Add chicken to the pan in a single layer and season with salt and pepper. Cook for 4-5 minutes per side or until chicken is browned and cooked through.
Lower heat to medium, add the garlic and cook for 30 seconds.
Add the vegetables back to the pan.
In a small bowl, whisk together chicken broth, sugar, soy sauce, sesame oil, and cornstarch.
Pour over the chicken and bring to a simmer. Simmer for 1-2 minutes or until thickened.

Serve immediately with steamed rice.

*You can add any other vegetables to this recipe that you like. I like to add carrot shreds and a handful of peanuts.