Chicken Broccoli & Mushroom Stir-fry

B had a dinner thing and I got to have my favorite two veggies! Broccoli and Mushrooms!!!! I had a friend make this for me when I had my baby this last summer and it was DELICOUS! She served it over savory steel cut oats which makes this different but SO incredibly awesome! You could also serve over rice if you'd like. I love the super moist texture. I found this one via Pinterest. It's from http://natashaskitchen.com.

Ingredients

• 1 lb boneless skinless chicken breast, cut into ¾" pieces ( I do less more like 1 breast)
• ¼ cup all-purpose flour
• 1 cup chicken broth
• ¼ cup honey
• ¼ cup soy sauce
• ½ Tbsp fresh ginger, peeled and grated (*could also do 1/4 tsp dried ginger but fresh makes this good)
• 2 medium garlic cloves, grated
• 2 tsp sesame oil
• 2 Tbsp cooking oil (I used extra light olive oil), divided
• 1¼ lb broccoli (about 6 cups broccoli florets)
• 1 small onion, sliced
• ¾ lb (12 oz) white button mushrooms, sliced (I just got what was cheap)

Instructions

1. Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with ¼ cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce)
2. To make the sauce: in the bowl with remaining flour, add 1 cup chicken stock, ¼ cup honey, ¼ cup soy sauce, ½ Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth. Set aside.
3. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from heat and set aside.
4. Add another 1 Tbsp of oil to the pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
5. Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.