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1
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.
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2
In a small bowl, combine 1/3 cup water with 1 tablespoon cornstarch; set aside.
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3
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.
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4
Add broccoli, chicken stock, salt and pepper, and optional crushed red pepper flakes.
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5
Toss broccoli frequently for a few minutes until its crisp tender.
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6
Then remove broccoli and pan juices from skillet and set aside in a bowl.
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7
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.
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8
Return the reserved broccoli to the skillet, including any juices that have collected.
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9
Stir the reserved cornstarch mixture then pour it into the skillet.
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10
Bring to a boil and stir until sauce thickens.
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11
If the sauce thickens too much, add a splash or two of additional chicken stock.
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12
Serve over rice.
