Ingredients
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2 teaspoons ground ginger
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2 teaspoons garlic powder
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2 tablespoons sesame oil
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1/2 cup light soy sauce
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2 teaspoons red pepper flakes
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2 carrots, thinly sliced
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1/4 cup cornstarch, divided
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1 (10 ounce) package frozen broccoli, thawed
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1 cup chicken broth
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1 tablespoon vegetable oil
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1 bunch green onion, thinly sliced
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1 lb boneless chicken breast, sliced thin
Instructions
- Combine ginger, garlic, sesame oil, red pepper flakes, and soy sauce in a bowl. Set aside.
- Take thinly sliced chicken (I like to slice it in the morning when still frozen, my slices come out much thinner) and coat in 1/2 of the cornstarch. Add chicken to marinade mixture and allow to marinate in refrigerator for 45 minutes.
- Heat oil in wok or stir-fry pan.
- Add chicken and marinade to pan, cook for 5 minutes or until chicken is just cooked through. Set aside.
- Add vegetables to pan, cook 5 minutes or until just cooked. They should be crispy, not mushy.
- Return chicken to pan. Add chicken broth and the remaining cornstarch. Bring to boil for one minute then reduce heat and simmer for 5 minutes.
- Serve over steaming hot rice.