This is an easy and healthy recipe for stir fry that my family really enjoys!
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
2 cloves garlic, minced
1/2 tsp. ground ginger, divided
1 tablespoon soy sauce
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
About 1/3 cup water
3 tablespoons oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes or ground red pepper
In a medium bowl, toss the chicken with one garlic clove and 1/4 tsp. ginger, the soy sauce, 1 teaspoon of the cornstarch, 1 teaspoon of the salt. Marinate at room temperature for 15 minutes.
Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes.
Return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Serve with brown rice.
Variations: You can substitute beef for the chicken and red potatoes for the rice. Also, add any other vegetables you like. With carrots and potatoes, I cook them until almost done and then add the broccoli and cook according to the directions. I also add extra seasonings like seasoned salt, celery salt and a little more (maybe a TBS) of soy sauce at the end.