Ginger Soy Asian Chicken

The secret to *easy*, delicious Asian flavors is to use ground chicken (or pork, beef, tofu, etc).  Not only does this save you the step of cutting up a protein, but there is more surface area, so the sauce and flavors really soak into your food.

Ginger Soy Asian Chicken

Ginger Soy Sauce:
1 tablespoon cornstarch
2 teaspoons fresh grated ginger OR ¼ teaspoon ground ginger
4 garlic cloves, minced OR ½ teaspoon garlic powder
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon rice vinegar 
1/3 cup soy sauce

Chicken and Broccoli:
1 tablespoon oil
1 pound ground chicken
2 cups broccoli, cut into small florets (or really any vegetable you prefer)
OPTIONAL:  red pepper flakes and/or sliced green onions

In a medium bowl, mix the cornstarch through soy sauce, and whisk well to combine.  Set aside.

In a saute pan over medium-low heat, add the oil and begin to cook the ground chicken.

While the chicken is cooking, place the broccoli in a microwave-safe dish, add a few tablespoons water, and cook for 2 minutes, or until tender.

Continue to stir the chicken around in the saute pan cook, and add the broccoli.  Once the chicken is browned, whisk the sauce one more time (to ensure the cornstarch is fully incorporated) and pour over the chicken and broccoli.

Cook for 1-2 minutes, or until sauce thickens a bit.

Serve over rice, garnishing with red pepper flakes and/or sliced green onions

Serves 4.