Ingredients

1lb chicken, chopped into small pieces
1″ knob ginger, grated (made easier if frozen)
1 tsp white sugar
1 Tbsp cornstarch
1 Tbsp rice wine vinegar
3 Tbsp water
(Combine and Marinate for about an hour and add 1tsp of baking soda if using beef)

1/2 crown of broccoli (or any other vegetables you like)

Stir-Fry Sauce
5 Tbsp water
1tsp cornstarch (combined with water into a slurry)
1/2″ knob ginger, chopped
2 cloves garlic, chopped
3 Tbsp oyster sauce

Instructions

Combine the first set of ingredients and let the chicken (or beef) marinate for about an hour in the fridge.
When you are ready to start coooking, steam the broccoli (or other vegetables) until fork tender and set aside
Heat some vegetable oil over a med-high to high heat and add the chicken. (You’ll see I have the garlic and ginger in the pan first, but don’t do this. Add those to the sauce mixture instead) Keep the chicken cooking until it is golden on one side and easily turned over. Add your broccoli to the pan once the chicken is cooked through. Then add the oyster sauce, slurry, ginger, and garlic and stir-fry until everything is coated in the sauce.

Serve over rice, quinoa, or on its own.