Chicken, Broccoli, and Noodle Stir-Fry (adapted)
1 lb chicken tenders, cut into bite sized pieces
1/2 teaspoon minced garlic
1 teaspoon fresh ginger, grated and divided
1 tablespoon soy sauce)
1 tablespoon Brown Sugar
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon Mirin
1 tablespoon dark sesame oil
1/3 cup water
1 tablespoon olive oil
3 cups broccoli florets
1/2 teaspoon red pepper flakes
1 tablespoon hoisin sauce
2 cups pasta, cooked according to package directions (I used gluten-free pasta)
Mix 1/2 of the garlic and ginger with the soy sauce, Brown Sugar, Mirin, Sesame Oil, and 1 teaspoon cornstarch.
Heat large, non-stick skillet over high heat. Add 1 tablespoon olive oil and heat oil, add broccoli and stir fry 1-2 minutes. Add remaining ginger and garlic and red pepper flakes and two tablespoons of water; stir-fry another 30 seconds or so.
Re-heat skillet and add another tablespoon of olive oil. When oil is hot, add chicken mixture and stir fry until chicken is no longer pink.