1 1/2 lbs. chicken thighs
1 lemon, juiced
1/4 teaspoon ginger powder
1 teaspoon minced garlic
2 1/2 tablespoons cornstarch
2 1/2 teaspoons olive oil (divided)
1 tablespoon water
1 head of broccoli, cut up
1/8 teaspoon pepper, plus more to taste
1 cup chicken broth
Cut chicken into thick strips, put into bowl.
Add lemon juice, ginger powder, garlic, cornstarch, 1 1/2 teaspoon olive oil and water; combine all ingredients and marinate with chicken.
Heat the 1 tablespoon olive oil in a heavy skillet. When oil is very hot, add broccoli; season with pepper stirring constantly for about two minutes.
Remove broccoli and set aside.
Add marinated chicken to the hot skillet, stirring constantly for about 5 minutes.
Add chicken broth and bring to a boil.
Add reserved broccoli and combine.