3 boneless, skinless chicken breasts, cut in bite size pieces
2 cloves garlic minced
1 bunch of broccoli, chopped
1/2 cup shredded or chopped carrots
1 red bell pepper, chopped
8 green onions, chopped
1/2 cup chicken broth
pinch of ground ginger
4 tbsp soy sauce
2 tsp sugar
1 tbsp cornstarch
cooked rice (I used a sticky rice, but use what you like)
Before cooking, you can add a few dashes of soy sauce to the chicken.
Heat a large wok or skillet with a tbsp of oil and add 1/2 of the chicken. Cook until done and remove to a paper towel lined bowl. Cook remaining chicken and remove.
Mix the sauce: chicken broth, ginger, soy sauce, sugar and cornstarch. Set aside.
Add the broccoli, carrots and bell pepper to the skillet with a small amount of oil. Cook until tender crisp. I wanted the vegetables to be a little softer, so I added a small amount of water and put a lid on the pan for about 5-8 minutes. Add green onions and chicken.
Pour the sauce over the chicken and vegetables and stir well. Heat to boiling to thicken. Serve over hot rice. Add soy sauce to taste.