Easy Chicken Stir Fry and Rice

Easy Chicken Stir Fry and Rice 3 chicken breasts cut into strips (you can use boneless) 1 can sliced mushrooms drained 1 onion chopped 1 carton of low sodium chicken broth 1 bag frozen veggies (i used one with broccoli, cauliflower and baby carrots) olive oil soy sauce Worcestershire sauce salt and pepper to taste corn starch or flour to thicken Heat a big frying pan or a wok, I have a big frying pan I use that’s really deep. Once heated add olive oil, when oil is heated add your chopped onions and sauté for about a min, add your chicken and mushrooms cook till no longer pink, add chicken broth, a few shakes of Worcestershire sauce and a few shakes of soy sauce salt and pepper to taste, add veggies and stir well, cover and simmer for about 10 min stirring occasionally you want to make sure the veggies are cook, not mushy still crisp. Mix corn starch and a bit of water to make a paste (or use flour, if using flour make sure you get all the lumps out and its smooth ) I use corn starch as I find it thickens quicker and less lumps. Pour paste into your stir fry as you stir continually to make sure your sauce thickens evenly. Once thickened remove from heat. serve over rice