Stir-fry night is always a big hit at our house. Everyone loves to eat it, and I love to make it when I'm looking for a way to use up extra vegetables before they go bad. Making your own stir-fry sauce is so easy too - you'll never go back to the store bought stuff again!
In a small bowl add all sauce ingredients and stir well. Set aside.
Heat oil in a large saucepan over medium high heat.
Coat chicken with 4 tablespoons of cornstarch (either in a bowl or zip-top bag). Add chicken to hot oil, mixing often, until cooked for about 2-3 minutes. Remove chicken from pan and set aside.
Add onion to pan and cook for 2-3 minutes until onion starts to soften. Add mushrooms and continue to cook for another 2-3 minutes. Add red or orange pepper and garlic and continue to cook for another 2 minutes. Add broccoli and cook for another minute.
Add chicken to vegetable mixture and then pour the stir-fry sauce over the entire mixture and stir continuously for one minute over medium high heat. This will help the sauce thicken and fully coat the chicken and vegetables. Lower heat to low. Add salt and pepper to taste.
Enjoy immediately a top rice or cauliflower rice.
Add any vegetables you have to the mixture to make it your own. We typically call this "Kitchen Sink Stir-Fry" for that very reason.