Prep time: 15 minutes

Cook time: 20-30 minutes

Materials:

• 2 chicken breasts (boneless/ skinless) sliced or cubed
• 2 crowns of broccoli separated into individual florets
• 1 tbs. sugar
• 1 tbs. sesame oil
• 1 tbs. red wine vinegar
• 1 tbs. soy sauce
• 3 garlic cloves minced
• 1 1/2 tbs. cornstarch (separated into 1 tbs and 1/2 tbs.)
• 1 tbs. freshly ground ginger
• 2 tbs. hoison sauce
• 1/4- 1/2 tsp. red pepper flakes
• 1/2 cup of water, plus additional 3 tbs.
• Salt and pepper to taste
• 4 tbs. vegetable oil
• Cooked white rice (optional)

Process:

1. In a medium sized bowl combine the chicken with the sugar, sesame oil, red wine vinegar, soy sauce, 1 1/2 cloves of garlic, 1/2 tbs. ground ginger, 1/2 tbs. of corn starch, and salt to taste. Mix well and set aside to marinate for a few minutes.
2. Taking 1/2 of water add in the remaining 1 tbs. of corn starch. Mix well and set aside.
3. In a skillet with high sides add in about 2 tbs. of vegetable oil. Keeping the heat on medium high add in the broccoli, remaining garlic and ginger, salt and pepper to taste, and 3 tbs. of water. Cook until bright green but still crisp, about 3-4 minutes.
4. Remove from skillet to a clean plate.
5. Add in remaining vegetable oil.
6. Add in the cubed or sliced chicken along with the red pepper flakes. Cook until fully cooked through, about 5-6 minutes depending on the size of your chicken.
7. Add back in the broccoli  along with the hoison sauce. Mix well.
8. Add in the cornstarch water and cook for a few minutes until your sauce thickens and becomes glossy.
9. Check for seasonings and remove from heat.
10. Top over rice (optional) and ENJOY!