Preparation

• Pound the chicken to about ½ inch thick and cut into 1 inch cubes.
• Toss with the salt and pepper.
• Heat a non-stick skillet with the sesame oil and add in the garlic, ginger, green onion and seasoned chicken.
• Saute everything together over medium heat, then let the chicken cook on each side for 2-3 minutes or until golden brown and mostly cooked through.
• Transfer what's in the pan to a plate and set aside.
• To the same pan, add in the chopped pepper and broccoli. Add a touch more oil if needed, it will depend on your pan.
• Saute for about 5 minutes or until fork tender.
• While they are sauting, whisk together the cornstarch and water in a small dish until no clumps remain.
• Whisk together all sauce ingredients, then add in the cornstarch slurry.
• When the veggies are done, add the chicken back to the pan.
• Pour in the sauce and let everything simmer until the sauce is thick, about a few minutes.
• Cut the chicken to make sure it is completely cooked through.
• Serve over rice and top with red pepper flakes and the remaining green onion. Enjoy!