Zesty Chicken Stir-Fry

• lb boneless chicken breast, sliced thin↗1
• teaspoons ground ginger↗2
• teaspoons garlic powder↗2
• tablespoons sesame oil↗2
• cup light soy sauce↗1⁄2
• teaspoons red pepper flakes↗2
• carrots, thinly sliced↗2
• bunch green onion, thinly sliced↗1
• cup cornstarch, divided↗1⁄4
• (10 ounce) package frozen broccoli, thawed↗1
• cup chicken broth↗1
• tablespoon vegetable oil↗1

Step-by-step instructions

1. 1

   Combine ginger, garlic, sesame oil, red pepper flakes, and soy sauce in a bowl. Set aside.

2. 2

   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.

3. 3

   Heat oil in wok or stir-fry pan.

4. 4

   Add chicken and marinade to pan, cook for 5 minutes or until chicken is just cooked through. Set aside.

5. 5

   Add vegetables to pan, cook 5 minutes or until just cooked. They should be crispy, not mushy.

6. 6

   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.

7. 7

   Serve over steaming hot rice.