Chicken and Broccoli

In a medium bowl, combine the chicken, scallions, half of the garlic, half of the ginger, sugar, seasoned rice vinegar, soy sauce, sesame oil, 1 tespoon kosher salt, and 1 teaspoon cornstarch; set aside.

In a small bowl, combine 1/3 cup water with 1 tablespoon cornstarch; set aside.

In a large non-stick skillet, heat 2 tablespoons of the oil and cook the remaining garlic and ginger over medium-high heat until fragrant, about 1 minute. Add broccoli, chicken stock, salt and pepper, and optional crushed red pepper flakes. Toss broccoli frequently for a few minutes until it’s crisp tender. Then remove broccoli and pan juices from skillet and set aside in a bowl.

In the same skillet, heat another 2 tablespoons of peanut or canola oil and saute the chicken mixture until the chicken is cooked through, 4-5 minutes.

Return the reserved broccoli to the skillet, including any juices that have collected. Stir the reserved cornstarch mixture then pour it into the skillet. Bring to a boil and stir until sauce thickens. If the sauce thickens too much, add a splash or two of additional chicken stock. Serve over rice.