Preparation

• In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch. Set sauce aside.
• Cut chicken into small bite-sized pieces and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 tablespoon oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes until golden brown and just cooked through. Remove to a bowl and loosely cover to keep warm.
• In the same skillet, add another 1 tablespoon oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry for 3 minutes or until mushrooms are softened and broccoli is crisp-tender. Reduce heat to medium/low.
• Give the sauce a quick stir and pour all of it over the vegetables. Simmer for 3-4 minutes or until sauce is thickened and garlic and ginger flavors are mellowed. To thin the sauce, add water a tablespoon at a time.
• Return chicken to the pan and stir for another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.