Chicken, broccoli, and mushroom stir-fry

This low-sodium stir-fry is amazing! I'm not generally big on Asian themed food, but this is definitely a keeper. My boyfriend couldn't even tell that it is low-sodium! I served it over quinoa because we are HUGE quinoa fanatics, but this could easily go over brown rice.

- 1lb chicken breast tenders cut into 1-inch pieces
- 1 cup low-sodium chicken broth
- 2 cups raw broccoli florets
- 1 cups sliced mushrooms
- 2 cloves chopped garlic
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 3 tablespoons low sodium soy sauce
- 2 teaspoons ground ginger
- 1 small chopped onion
- 2 tablespoons olive oil

 Heat olive oil over medium heat in 12-inch nonstick skillet. Add garlic, ginger, onion, and chicken pieces once oil is hot. Cook chicken for 3 minutes. Add chicken broth, soy sauce, and sugar to skillet and cook for 5 minutes. Stir in cornstarch, mushrooms, and broccoli and continue to cook on medium for 5-6 minutes. Make sure chicken is cooked through before serving. Serve over quinoa or brown rice. Enjoy!

xxoo