Easy Monday Night Stir Fry

Easy Monday Night Stir Fry
Ree Drummond, The Pioneer Woman
4 - 6 servings

Ingredients
3 Tbsp Peanut Oil, divided
3 chicken breasts (or other meat), cut into cubes
1/2 cup low sodium soy sauce
Sesame oil (optional)
1 medium onion, cut into large chunks
2 cloves garlic, minced
Fresh ginger, minced (3 parts ginger to 1 part garlic, may be strong for some)
1 red bell pepper, cut into large chunks
10 white mushrooms, sliced
1 small jar baby corn, cut into pieces (or half 14.5oz can cut baby corn)
3 Tbsp sugar
1/2 cup of chicken broth, divided
1 tsp rice vinegar
2 heaping tsp Arrowroot (you can use corn starch or flour mixture if you want)
1/2 cup chopped fresh cilantro (or fresh basil if you don't like cilantro)
2 cups uncooked rice, cooked

Directions
After cutting meat into chunks, drizzle with soy sauce and sesame oil (optional). Prepare all vegetables and have them ready. Mix 1/2 cup soy sauce with sugar. Stir together and set aside. Mix 1/4 cup chicken broth with arrowroot (or cornstarch or flour - I had to add more than 2 tsp arrowroot, so be prepared to add more in the end). Stir together and set aside. Measure an additional 1/4 cup chicken broth. Set aside.

To begin stir fry, heat skillet or wok over high heat. When it's hot, drizzle in 2 Tbsp peanut oil. Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl. Add additional 1 Tbsp peanut oil to same skillet. Throw in onion and cook for 1 minute. Add red bell pepper and cook for 30 seconds. Add garlic and ginger and stir. Add mushrooms and stir. Cook for 45 seconds. Add baby corn and stir.

Pour in 1/4 cup chicken broth and soy sauce/sugar mixture. Drizzle in 1 tsp rice vinegar and 1/2 tsp sesame oil (optional). Dump in cooked chicken. Stir together. Pour in chicken broth/arrowroot mixture. Stir together until sauce is thicker (you may need to add more arrowroot/corn starch/flour), then turn off heat. At the very end, seconds before serving, stir in 1/2 cup (I used about 1/4 cup) roughly chopped cilantro. Serve over cooked rice.

Variations:
*Can use any of the following vegetables: broccoli, snow peas, zucchini, any color bell pepper, any mushroom, water chestnuts, green onions
*Add 1/2 cup cashew halves