Chinese Chicken and Broccoli

3/4 C chicken broth
2 tbsp cornstarch
2 tbsp sugar
2 tbsp soy sauce
1 tbsp white vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium green onions, chopped
2 medium garlic cloves, mixed
1/2 tsp red pepper flakes
1/2 lb boneless skinless chicken breast, diced
1 1/2 C broccoli florets
2 C cooked white rice

Combine broth, cornstarch, sugar, soy sauce, vinegar, and ginger in a medium mixing bowl. Whisk to combine and set aside. In medium saucepan, bring a few cups of water to a boil. Add broccoli and cook for 3 1/2 minutes, drain immediately and run under very cold water to stop them from cooking more. In a large skillet, heat oil over medium high heat. Saute scallions, garlic, and red pepper flakes for 2 minutes. Add chicken and cook until browned. Turn the heat to medium and add marinade. Simmer 3 minutes until sauce is thickened. Do not overcook or the sauce will become gooey. Add broccoli and stir. Warm broccoli through. Serve over rice. For a more runny sauce, double marinade recipe.