Vanadium

• 1 lb. chicken, cubed
• 2 green onions (whites only), thinly sliced
• 2 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 1/2 tsp red chili flakes
• 5-6 cups broccoli, sliced stalks and medium florets
• 1/3 cup water
• 1 tbsp cornstarch
• jasmine rice

Start cooking the rice according to the package instructions. 

In a medium frying pan, toss the chicken with the green onion whites, garlic and ginger, soy sauce, sugar, salt, red wine vinegar, olive oil and chili flakes. Marinate at room temperature for 15 minutes. Mix the cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Stir fry chicken mixture until chicken is no longer pink. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and stir-fry until the broccoli is cooked.

Stir in cornstarch mixture and bring to a boil to thicken. Add more water and/or soy sauce to thin the sauce, if necessary. Taste and season with salt and pepper if you like. Serve with rice.