Ingredients1 cup chicken stock¼ cup soy sauce3 Tbsp. brown sugar2 Tbsp. plus 1 teaspoon cornstarch divided1 tsp. Sriracha2 tsp. sesame oil divided2 boneless skinless chicken breasts thinly sliced21/2 tsp. kosher salt divided½ tsp. ground black pepper3 Tbsp. canola oil2 Tbsp. minced garlic divided2 Tbsp. minced ginger divided8 oz. baby Portobello mushrooms sliced3 cups small broccoli florets8 mini sweet bell peppers halved or quartered1 cup water chestnutsSliced scallions for garnish

InstructionsIn a small bowl, stir together chicken stock, soy sauce, brown sugar, 4 teaspoons cornstarch, sriracha, and 1 teaspoon sesame oil. Set aside.Season chicken with 2 teaspoons salt and pepper; toss with remaining 1 tablespoon cornstarch. Heat a large skillet or wok over medium-high heat; add 3 tablespoons canola oil.Add chicken and half of garlic and ginger; cook until white but not fully cooked through about 4 minutes. Remove from skillet; set aside.Add remaining garlic and ginger to skillet; cook 1 minute. Add remaining 1 teaspoon sesame oil, mushrooms, peppers, broccoli, water chestnuts, and remaining ½ teaspoon salt. Cook until vegetables begin to soften, about 3 minutes.Return to chicken to skillet; add the sauce. Cook, stirring occasionally until sauce is thickened, about 4 minutes. Serve over rice; garnish with scallions.