Ingredients

• 1 pound chicken breasts, cut into 1/2 inch pieces
• 1 pound broccoli florets
• 1/2 pound button mushrooms, sliced
• 3  scallions, chopped
• 2 cloves garlic, minced, divided
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 1 teaspoon red chili flakes
• 1 cup water
• kosher salt and freshly ground pepper, to taste

Preparation

1. In a large bowl, toss the chicken with scallions, 1 minced garlic clove, 1/2 tablespoon ginger and the soy sauce. Add salt to taste and marinate for 15 minutes at room temperature.
2. Heat a deep skillet over medium-high heat. Add half the vegetable oil, as well as the rest of the ginger and garlic. Heat for 15 seconds, then add the broccoli and mushrooms.
3. Heat the vegetables on high for 3-5 minutes, or until the water is removed from the mushrooms and the broccoli is crisp and bright green.
4. Add the water and salt to taste. Cook for another 1-2 minutes or until the broccoli is tender.
5. Transfer the vegetables to a plate. Add the rest of the vegetable oil, the red chili flakes and marinated chicken to the skillet.
6. Turn the heat up to high and cook the chicken. Stir for 3-5 minutes or until there is no pink color in the meat.
7. Reduce the heat and add the vegetable mixture back to the skillet; add more water if it is dry. Turn the heat back to high and cook until the liquid has been reduced slightly.
8. Taste and adjust seasoning by adding salt and pepper to taste. Transfer to serving bowls and enjoy!