1poundbroccoli, florets cut into 1-inch pieces, stalks discarded
1red bell pepper, stemmed, seeded and cut into thin strips
½tablespoongrated fresh ginger
1tablespoontoasted sesame seeds
Hot cooked rice for serving
In a liquid measuring cup, whisk together 1 cup broth, 6 tablespoons soy sauce, 2 tablespoons cornstarch and the sesame oil. In a large bowl, toss the cubed chicken with the remaining 2 tablespoons soy sauce, 2 tablespoons cornstarch and 1 tablespoon oil.
Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken mixture and brown the chicken until cooked through, flipping occasionally, about 5-7 minutes. Transfer the chicken to a plate and tent with foil. Set aside.
To the empty skillet add the broccoli and remaining 1/4 cup broth. Cover the skillet and cook until the broccoli begins to soften and turn bright green, about 2 minutes. Uncover the skillet and cook until the liquid evaporates, about 1 minute. Add the bell pepper and cook 3-4 minutes, stirring occasionally. Add ginger and cook until fragrant, about 30 seconds. Whisk the sauce in the liquid measuring cup to recombine and add to the skillet with the chicken and any accumulated juices. Cook, stirring often, until the mixture is bubbly and thickened, about 2 minutes. Sprinkle the mixture with sesame seeds. Serve over hot, cooked rice.