Easy Monday Night Stir Fry

After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set aside. Prepare all vegetables and have them ready. 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. To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil. 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. 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. Pour in 1/4 cup chicken broth and soy sauce/sugar mixture. Drizzle in 1 teaspoon rice vinegar and 1/2 teaspoon sesame oil. Dump in cooked chicken. Stir together. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be much thicker. At the very end, seconds before serving, stir in 1/2 cup (or up to 1 cup) roughly chopped cilantro. Serve over cooked rice.