P.F. Chang's Ginger chicken with broccoli

Marinade:

16oz sliced chicken
2 Eggs
2 TBS cornstarch
2 Tbs vegetable oil
1/4 tsp pepper
1/4 tsp salt

Finished Touches

1 pint chicken broth
3 Tbs Vegetable oil
4 Tbs cornstarch
4 Tbs cold water
1 Tsp sesame oil

Aromatics

2 Tbs minced ginger
2 Tbs minced scallions
1 Tsp minced garlic
1/2 lb broccoli florets, trimmed

Sauce

1/3 cup soy sauce
2 Tbs rice vinegar
2 Tbs sugar
1/3 cup chicken broth

Combine marinade ingredients and let chicken marinate in refrigerator for at least 3 hours.

In a wok, bring to boil 1 pint of chicken broth. Cook chicken for 2-3 minutes. Remove chicken and set aside. Add broccoli to the broth and cook until tender or steam broccoli in microwave.

Drain liquid from wok and clean wok thoroughly. Heat 3 Tbs oil. Stirfry ginger, scallions, and garlic until aromas are released.

Add sauce ingredients and bring to a simmer.

Add cooked chicken, stirring and cooking until cooked through. Add broccoli.

Add half of the cornstarch and water. Cook briefly, add more of the cornstarch and water if needed for thickening.

Test and adjust seasonings as necessary. Drizzle 1 tsp sesame oil over stirfry and serve over rice.