- 2 pounds boneless chicken breasts (cut into chunks)
- 1 pound large shrimp (or medium, shelled & deveined)
- 2 yellow bell peppers (seeded & cut into strips)
- 2 broccoli (crowns, cut into florets)
- 2 cups chicken broth (or 14 oz can)
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 garlic cloves (finely minced, or garlic powder)
- 1/4 cup cornstarch (+ 1/4 cup water)
- sesame seeds (garnish)
- 1 tablespoon ginger (optional)
- Cut chicken breasts into about 1-inch chunks or flat pieces. Heat olive oil in a large non-stick skillet or wok if available. Saute chicken pieces for about 5 minutes or until slightly browned. Then add the shrimp, cooking another few minutes until cooked through. Add broccoli and bell pepper, saute a few minutes enough to retain crispness.
- In a saucepan, mix together chicken broth, cider vinegar, soy sauce, sesame oil, and minced garlic. Bring to a boil over high heat, stirring constantly, a few minutes and then reduce to low. Add cornstarch/water mixture, simmer and stir vigorously to avoid clumping.
- Pour sauce into the skillet and mix ingredients together until thoroughly coated. Cook for another few minutes until ready to plate.
- Garnish with sesame seeds and serve with rice .