1 lb boneless chicken thighs, sliced into thin strips (breasts can also be used)
2 tablespoons oil
1 cup broccoli florets
1 cup sliced mushroom (Portobello or shiitake)
½ cup sliced bell pepper
⅓ cup soy sauce
2 tablespoons ketchup
2 tablespoons sriracha
2 tablespoons cornstarch (see note)
Heat a large heavy duty pan on high heat. Add the oil and allow to heat for at least 1 minute. Add the chicken and cook for 5 minutes. Remove chicken from the pan and set aside. Add the garlic to the same pan and saute for 20 seconds. Add the Mushrooms, broccoli, and bell peppers. Stir for 2 minutes or until the broccoli is tender. Add the soy sauce, ketchup, and sriracha. Stir for 2 minutes. Return the chicken back into the pan and stir-fry for about 2 minutes or until the broccoli is tender and everything is well combined. Serve on rice, noodles, or in lettuce leaves.