1-First, heat 1 teaspoon of vegetable oil in a pan over medium-high heat. Add the broccoli, mushrooms, and yellow bell pepper, cooking them for 5-6 minutes until they’re tender but still crisp. One tip to remember is to cook the vegetables first so they don’t overcook later and lose their freshness.

2-Next, remove the vegetables from the pan and keep them warm. Clean the pan, then add the remaining 1 tablespoon of vegetable oil. Toss in the chicken pieces seasoned with salt and pepper, cooking for 3-4 minutes on each side until they’re browned and fully cooked through.

3-After that, lower the heat to medium and add the minced garlic, stirring briefly to release its aroma. Return the cooked vegetables to the pan and mix everything together. In a separate bowl, combine 3/4 cup chicken broth, 1 tablespoon brown sugar, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 2 teaspoons cornstarch, then pour this mixture over the chicken and veggies.

4-Finally, let it simmer for 1-2 minutes until the sauce thickens and coats everything nicely. Serve it right away, perhaps over steamed rice for a hearty meal. For variations, you might try adding ginger or honey as suggested in the tips.