1.5 lbs. boneless skinless chicken breasts
2 tsp salt
2 crowns of broccoli
½ large sweet white onion
¾ inch piece of fresh ginger
1 clove garlic
3 tbsp peanut oil
2 tbsp soy sauce

1. Remove as much fat as possible from the chicken breasts and then cut them into ½ inch to ¾ of an inch pieces. Then sprinkle these pieces with just 1 teaspoon of the salt and mix it into the chicken using your hands. Let this marinate at room temperature while preparing the other ingredients.


2. Rinse the broccoli crowns under cold running water and then break the florets into pieces and save the stalk for a future recipe. Make sure to break up any large florets into smaller pieces about an inch and a half or so in size.


3. Next par boil the broccoli pieces either by bringing a pot of water to a boil and boiling them for 2 minutes; or by placing them in a microwave safe bowl, covering them with water, and microwaving them on high for about 3 to 4 minutes, or until a fork can poke through the thicker pieces.


4. Once the broccoli is par boiled, drain it in a colander and set it aside.


5. Next peel and cut the onion into strips about ½ inch in width.


6. Then peel the ginger and mince it.


7. Peel the garlic and mince it.


8. Now it’s time to start cooking. Heat a wok on high and when it is hot add just 1 tbsp of the peanut oil and let it get hot. Then add the chicken and cook it until it browns on all sides, about 5 to 7 minutes. Then remove it from the wok and set it aside on a plate.


9. Next add another tablespoon of the peanut oil and let it get hot.


10. When the oil is hot add the onions and sprinkle them with ½ teaspoon of the salt and cook them for about 2 minutes, or until they are soft and just slightly starting to brown.


11. Then add the ginger and stir-fry for 30 seconds.


12. Next add the garlic and stir-fry for just 15 seconds. Be careful here because garlic tends to burn quickly, and burnt garlic will ruin the dish.


13. Then add the remaining tablespoon of oil and the broccoli. Sprinkle everything with the remaining ½ teaspoon of salt and stir-fry for 30 seconds.


14. Then return the chicken to the wok and add the soy sauce. Stir until the soy sauce is mixed in thoroughly, about 1 minute. Then remove it from the heat and serve. This makes 3 to 4 servings of ginger chicken with broccoli and is great served with a side of white steamed rice, enjoy.