Servings: 3 to 4 generous servings

1 small Broccoli Crown 1 small Broccoli Crown
1-2 Tbsp. Peanut Oil 1 to 2 Tbsp. Peanut Oil
¼ C. Sweet Bell Pepper, cut into thins 2" strips ¼ C. Sweet Bell Pepper, cut into thins 2" strips
¼ C. Sweet White Onion, cut "pole-to-pole" in ¼" slices ¼ C. Sweet White Onion, cut "pole-to-pole" in ¼" slices
2 B/S Chicken Thighs, sliced very thin 2 B/S Chicken Thighs, sliced very thin
¼ C. dried Shitake Mushrooms, re-hydrated, squeezed dry and slices very thin ¼ C. dried Shitake Mushrooms, re-hydrated, squeezed dry and slices very thin
1 generous Tbsp. Garlic, minced 1 generous Tbsp. Garlic, minced
1 stalk Green Onion, sliced at a diagonal, separate white & green parts 1 stalk Green Onion, sliced at a diagonal, separate white & green parts
1 full recipe Stir Fry Sauce 1 full recipe Stir Fry Sauce

Cut off the stem of the Broccoli and peel it
Chopped the stem into thin slices and segment the crown to bite-sized pieces
In a large pot, steam the Broccoli stem pieces for a about 1 minute
Add in the segmented crown pieces and steam it all to a crisp-tender; set aside
Wipe out the pot and add the Oil; heat over fairly high heat
Add the Sweet Bell Pepper and stir fry for about 2 minutes
Add in the Sweet White Onion and the white parts of the Green Onion; stir fry about 1 minute
Add in the Chicken; stir fry until just cooked through
Sauté the Garlic in the entire mix
Add back in the Broccoli
Pour in the Stir Fry Sauce and cook for about 2 to 3 minutes to thicken
Serve over hot Rice or Noodles and garnish with the remaining Green Onion

Cook's notes:  Cook's notes:
I think the Shitake Mushroom really made this dish, gave it a super nice umami flavor  I think the Shitake Mushroom really made this dish, gave it a super nice umami flavor
Maybe add in some Carrots too, really, as much veggies as you can!  Maybe add in some Carrots too, really, as much veggies as you can!