Chicken and Broccoli

Add chicken (2 lb) into a bowl with baking soda (2) and water (¼ cup)(general rule is 1 tsp baking soda (2) per pound of chicken)

Mix well and set aside for 20 minutes

Wash chicken (2 lb) with cold water, strain, and add back into the bowl with marinade ingredients

Mix well, cover, and marinate for at least 20 minutes up to overnight

Cook rice (3 cups), cut broccoli, (2 heads) mix sauce together, and bring 2 quarts of water to a boil

Heat wok to high heat and add 2 tbs neutral oil (2 Tbsp)

Cook chicken in batches, about 2-3 minutes per side until a nice crust develops and no longer pink

Remove chicken and set aside

Blanch broccoli (2 heads) for 2-3 minutes until tender but still crisp; remove from water and set aside

Lower heat on the wok to low and add minced garlic and ginger; sauté for 1 minute

Add sauce and mix well until it thickens

Add chicken and broccoli; mix until coated

Remove from heat and serve over white rice

Garnish with sesame seeds

Store in the fridge for up to 4 days or in the freezer for 6 months