Good Eats: Monday Night Stir-Fry

This Monday night edition of Good Eats brings you a Monday Night Stir-Fry from the Pioneer Woman.  How appropriate, eh?  Inappropriately, I made this stir-fry for dinner last Tuesday night.  While it was Delicious with a capital D, it did stink up our house and our clothes and our hair for several days (it may have helped had I gotten to the dishes prior to Thursday night).  I would venture to say, though, that the yummy stir-fry was completely worth the not-so-wonderful stir-fry stink.  So...if you like stir-fry, check out this recipe - just crack your windows open first!

Recipe for:  Monday Night Stir-Fry
From:  The Pioneer Woman

Ingredients:
3 whole chicken breasts (or other meat), cut into pieces
1/2 teaspoon sesame oil (plus extra to drizzle over meat)
1/2 cup soy sauce (plus extra to drizzle over meat)
3 tablespoons peanut oil, divided
2 teaspoons (rounded) Arrowroot
3 tablespoons chicken broth, divided
1 whole medium onion
1 whole red bell pepper, cut into chunks
2 cloves garlic
2 tablespoons fresh ginger, minced
10 whole white mushrooms, sliced
1 jar (small jar) baby corn, cut into pieces
1 teaspoon rice vinegar
1/4 cup to 1/2 cup roughly chopped cilantro

Directions:
1.  After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil.  Set aside.
2.  Prepare all vegetables and have them ready.
3.  Mix 1/2 cup soy sauce with sugar.  Stir together and set aside.  Mix 1/4 cup chicken broth with arrowroot.  Stir together and set aside.  Measure an additional 1/4 cup chicken broth.  Set aside.
4.  To begin stir fry, heat skillet or wok over high heat.  When it's hot, drizzle in 2 teaspoons peanut oil.
5.  Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes.  When brown and just cooked through, remove to a separate bowl. 
6.  Add additional 1 tablespoon peanut oil to same skillet.  Throw in onions and cook for 1 minute.  Add red bell pepper and cook for 30 seconds.  Add garlic and ginger.  Stir.  Add mushrooms and stir.  Cook for 45 seconds.  Add baby corn.  Stir.
7.  Pour in 1/4 cup chicken broth and soy sauce/sugar mixture.  Drizzle in 1 teaspoon rice vinegar and 1/2 teaspoon sesame oil.
8.  Dump in cooked chicken.  Stir together.  Pour in chicken broth/arrowroot mixture.  Stir together, then turn off heat.  Sauce should be much thicker.
9.  At the very end, seconds before serving, stir in 1/2 cup (or up to 1 cup) roughly chopped cilantro.  Serve over cooked rice.