3 chicken breast halves, boneless skinless
1 1/2 tsp minced garlic, divided into 2 portions
1 1/2 tsp ginger root, divided into 2 portions
2 tbsp soy sauce
2 tbsp sugar
5 tsp cornstarch, divided into 2 portions
2 tbsp cooking wine
2 tsp sesame seed oil
4 cup(s) broccoli
1/4 cup(s) shallots, thinly sliced
2 tbsp canola oil
3 tbsp hoisin sauce

Lightly pound chicken to an even thickness and cut into bite size cubes.
Toss chicken with the garlic, ginger, soy sauce, sugar, corn starch, wine and sesame oil.
Marinate for a few minutes or so.

Heat 1 tbsp canola oil in a large skillet over medium high heat.
Add broccoli florets and shallots and the remaining garlic, ginger and a splash of water.
Stir fry for 2 – 3 minutes. Remove to bowl.

Mix 1/3 cup water with 1 tbsp corn starch and set aside.
Heat remaining tbsp of canola oil in skillet over medium high.
Add chicken and marinade and cook for about 3 – 4 minutes or until chicken isn’t pink on the outside.
Add hoisin sauce and broccoli to pan.
Stir in corn starch mixture and cook for another minute. Place in large serving bowl.
Serve with white rice.