Savory Stir Fry

Growing up, soy sauce was not allowed in my families household because my mom is VERY allergic to soy beans. VERY, VERY ALLERGIC! Therefore, I never experienced the joy of soy sauce as an ingredient/sauce until I went to college and joined some friends for Sushi for the first time in my life Junior year.
Now it is a staple ingredient in my apartment! I love this stuff!

Tonight I discovered the best Chinese restaurant in Missoula: MY KITCHEN! I made this recipe from Pioneer Woman for Stir Fry and it was so savory and delicious. Yum! is all I can say about this Stir Fry!

This is what you need (for 2 people):
-1 chicken breast
-1/2 tsp Sesame Oil (plus more for drizzling over meat)
-1/4 cup Soy Sauce (plus more for drizzling over meat)
-1-1/2 tbsp Sugar
-1/4 cup Chicken Broth-divided (1/8 + 1/8 cup)
-1 tsp Corn Starch
-3 tbsp Oil (Canola or Peanut)
-1/2 medium Onion-chopped
-1/2 Green Bell Pepper-chopped
-Small jar of Baby Corn-cut into bite size pieces
-4 oz sliced Mushrooms
-1-1/2 tbsp Ginger-minced
-1 clove Garlic-minced
-1/2 tsp Rice Vinegar

IMPORTANT: Measure out and prepare all your ingredients before starting. This cooks fast and you have to be ready!

First cut the chicken breast into bite size pieces and then drizzle Soy Sauce and Sesame Oil over the chicken. Set it aside and let the chicken soak up the sauces.

Chop up all the veggies and get them ready to go.

Mix 1/4 cup Soy Sauce with 1-1/2 tbsp Sugar and set aside. Mix 1/8 cup of Chicken Broth with 1 tsp of Corn Starch and set aside. Measure out an addition 1/8 cup of Chicken Broth and set it aside as well.

Next, heat your large skillet over high heat until it's really hot and ready to go. Add 2 tbsp of oil to the skillet and then add the chicken with all of its juices. Stir around the chicken for 2-3 minutes until it's just cooked through. (Salmonella = BAD!) Place the cooked chicken in a seperate bowl and set aside.

Then add another tablespoon of oil to the skillet, add the chopped onions and let them cook for 1 minute. Add the chopped Bell Pepper and let it cook for 30 seconds. Add the Garlic and Ginger and stir. Add the mushrooms and let them cook for 45 seconds. Then last but not least, add the Baby Corn and stir. Whew! That was intense!

Pour in 1/8 cup of just Chicken Broth and also pour in the Soy Sauce/Sugar mixture. Add the Rice Vinegar and Sesame oil as well and continue stirring.
Add the chicken back into the skillet (it was getting lonely and wanted to party with the veggies!) and then add the Cornstarch/Chicken Broth mixture. Stir everthing together and then turn off the heat. The sauce will get nice and thick...just how we like it!
Look how beautiful it is...you can even see the steam rising from the skillet of goodness!

Serve it over cooked rice and you are good to go!
Enjoy!