Fried broccolini with chicken and ginger

Ingredients:

• 450 g boneless, skinless chicken breasts, sliced ​​0.5 cm thick.
• 1 tbsp + 2 tsp cornstarch
• 1 tbsp soy sauce + extra for serving
• 3/4 cup lightly salted chicken broth
• 2 tsp. rice vinegar
• 3 tablespoons of vegetable oil
• 4 cloves garlic, thinly sliced
• 2 tbsp. chopped peeled ginger root
• 220 g sugar snap peas, trimmed
• 1 bunch broccolini, trimmed and thick stems halved lengthwise
• 4 green onions, thinly sliced
• 2 1/2 cups cooked white rice or quinoa, for serving
• Toasted sesame seeds, for serving

Preparation:

1. In a medium bowl, combine the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce and let sit for 5 minutes. In a separate bowl, whisk together the chicken broth, remaining 2 teaspoons cornstarch, soy sauce, and vinegar until smooth and set aside.
2. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden brown, about 3 minutes. Transfer to a plate.
3. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until golden brown, 30 seconds. Add the snow peas, broccolini, and half the green onions; cook, stirring, until the vegetables begin to soften, about 2 minutes. Stir in the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
4. Divide the rice or quinoa among bowls and top with the stir-fry and remaining green onions. Sprinkle with toasted sesame seeds and serve with an extra drizzle of soy sauce.