Chicken with mushrooms and broccoli stir-fry


1 pound  skinless boneless chicken breast, cut into 1-inch pieces
Olive oil
1 medium onion, chopped
1 cup baby-cut carrot, cut in half
1/2 cup diced red bell pepper
2  teaspoons cornstarch
1 cup hot cooked Chinese plain noodles
1 cup chicken broth 
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 cups broccoli flowerets
1 1/2 cup sliced fresh mushrooms
3 garlic cloves, smashed


Heat the olive oil in a large skillet over medium-high heat. Add chicken and garlic and stir-fry for 2 and a half minutes. Add onion and carrots and stir-fry for another 30 seconds. Then pour 3/4 cup of the broth, sugar and the soy sauce. Cover and cook over medium heat 6 minutes, stirring a few times. Add broccoli,  bell pepper and mushrooms, cover and cook about 5 minutes, until vegetables are crisp and tender. Mix cornstarch with remaining broth and  stir into chicken mix. Cook until sauce is thickened. Stir the dish occaisonaly. Serve the chicken over noodles, pasta or rice.

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