1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 c. broccoli florets
1/2 lb. fresh mushrooms, sliced
4 scallions, cut into 1" pieces
3 tbsp. soy sauce
1/2 tsp. ground ginger
1 tsp. cornstarch, dissolved in 2 tbsp. water

In large frying pan or wok, heat oil over medium high heat. Add chicken cubes and stir fry 3 minutes until chicken becomes opaque. Remove with a slotted spoon and set aside. Add broccoli to wok and stir fry 2 minutes. Add mushrooms, scallions, soy sauce and ginger. Stir fry 2 more minutes. Add dissolved cornstarch and reserved chicken. Cook until heated through and sauce has thickened. Serve over rice.