Recipe: Garlic chicken with broccoli and mushrooms

Ingredients

1/2 pound boneless chicken breast
2 cups broccoli (I used frozen, but you could also use fresh.)
1 package pre-sliced mushrooms
2 tsp. olive oil
1 tbsp. low-sodium soy sauce
1 tbsp. chopped garlic
1 1/2 cups low-sodium chicken broth
1 1/2 tbsp. cornstarch
Salt, pepper to taste
A drizzle of sesame oil (optional)
5 oz. organic ramen noodles (I found these at World Market, but you could use 2 cups of cooked brown rice instead.)

Cut chicken into bite-sized pieces and place in a resealable bag with soy sauce and garlic. Marinate in the refrigerator for at least an hour. (I let mine marinate for six hours.) Heat olive oil in a non-stick skillet. Add mushrooms and cook until tender. Add chicken and cook until browned on the outside. Add broccoli and 1 cup of chicken broth.Cook until broccoli is tender and chicken is cooked through. Stir cornstarch into remaining chicken broth and add to skillet. Bring to a bubble, stirring constantly. Cook until desired consistency. Drizzle with sesame oil (use just a little bit). Meanwhile, cook noodles according to package directions. Put cooked noodles on a large plate and pour chicken mixture on top. Makes four servings.