1-First, prepare all ingredients: Cut 1 pound of boneless, skinless chicken breast into 1-inch pieces, and get your veggies ready 1 cup broccoli florets, 1 cup halved mushrooms, and 1 yellow bell pepper cored, seeded, and thinly sliced. This setup makes cooking easier and faster.

2-Heat 1 teaspoon of vegetable oil in a pan over medium-high heat, then add the vegetables. Sauté them for 5-6 minutes until they’re tender but still crisp, then remove and keep them warm.

3-Wipe the pan clean and add 1 tablespoon of vegetable oil. Season the chicken with salt and pepper, then cook it for 3-4 minutes per side until it’s browned and cooked through.

4-Add 4 cloves of minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.

5-Return the vegetables to the pan and pour in the sauce: Mix 3/4 cup chicken broth, 1 tablespoon brown sugar, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 2 teaspoons cornstarch, then add it to the pan.

6-Simmer the mixture for 1-2 minutes until the sauce thickens and coats everything nicely. Serve it up with steamed rice if you like, for a complete meal.