Broccoli and Mushroom Stir Fry

Chicken, breast, cut into 1.9 cm / ¾” thick pieces	450 g / 1 lb	2 breasts
Black pepper, freshly ground	to taste	-
Olive oil, extra virgin	15 g	15 mL / 1 tbsp

Olive oil, extra virgin	15 g	15 mL / 1 tbsp
Broccoli, cut into florets	1 lb	5 cups
Onion, white, sliced	140 g / 5 oz	1 small onion
Mushrooms, preferably button, sliced	225 g / ½ lb	2½ cups

In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 minutes.
Remove from heat and let steam, covered, for 10 minutes.
In a bowl, combine stock, soy sauce, brown sugar, cornstarch, sesame oil, ginger, garlic, and black pepper. Whisk to dissolve sugar and cornstarch. Set aside.
Season chicken with black pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and sear until golden, about 2-3 minutes per side. Transfer to a bowl and cover to keep warm.
In the same skillet, add olive oil, broccoli, onion and mushrooms. Stir fry until mushrooms are softened and broccoli is crisp-tender, about 3 minutes. Reduce heat to medium/low.
Give your sauce a quick stir and pour over vegetables. Simmer until sauce thickens, about 3-4 minutes.
Return chicken to skillet and stir until heated through, about 2 minutes.
Using a fork, fluff the rice. Serve stir fry over rice.

NOTES