Chicken and Vegetable Stir Fry

INGREDIENTS

Chicken + Veggies:
• 1 tablespoon olive oil
• 1 to 2 pounds boneless, skinless chicken breasts, cubed or cut into thin strips
• Salt and pepper
• 8 ounces baby bella or white button mushrooms, stems removed and quartered
• 1 to 2 red bell peppers, cored, seeded and cut into strips or bite-size pieces
• 1 medium yellow or red onion, halved and cut into thin half moon slices
• 3 cups fresh broccoli florets
• 2 cloves garlic, finely minced
• 2 teaspoons grated fresh ginger (see note above for easy tip)
Sauce:
• 1/2 cup BBQ sauce (my favorite homemade version here)
• 1/3 cup low-sodium soy sauce
• 2 to 3 tablespoons pure maple syrup
• 1/4 cup chicken broth, veggie broth or water
• Hot, cooked rice or quinoa, for serving

DIRECTIONS

1. In a large, nonstick skillet, heat the oil over medium-high heat until hot and rippling. Season the chicken lightly with salt and pepper. Add it to the skillet in a single layer, and let it cook without stirring for 30 seconds so it browns nicely. Flip the chicken pieces, and stir until cooked through, 4-5 minutes (less if the chicken is in really thin strips or small cubes).
2. Remove the chicken to a plate, keeping any excess oil or juices in the skillet.
3. Add the mushrooms, peppers, onions, and broccoli to the hot skillet; add another teaspoon or so of oil if the skillet is dry. Cook for 1-2 minutes and then add the garlic and ginger. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 5-7 minutes (longer if you like the vegetables softer).
4. Add the chicken back into the skillet.
5. Whisk together the sauce ingredients and pour over the chicken/veggies. Cook, stirring, until well coated, hot and bubbly. Serve over hot, cooked white or brown rice.