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I like this recipe, from Cooking Light: Kung Pao Chicken 2 Tbsp canola or peanut oil (divided) 4 cup broccoli florets 1 1/2 Tbsp grated ginger root (divided) 2 Tbsp water 1 tsp Sirrachi sauce 1 lb skinless, boneless chicken breasts, cut into 1/4" strips 1/2 cup chicken broth 2 Tbsp hoisin sauce 2 Tbsp rice wine vinegar 2 Tbsp soy sauce 1 Tbsp cornstarch 1 Tbsp minced garlic 1/4 cup coarsely chopped peanuts Heat 1 Tbsp oil in a large skillet or wok. Add broccoli and 1/2 Tbsp ginger to pan; saut 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan. Heat remaining Tbsp oil in pan; add remaining 1 Tbsp ginger, Sirrachi sauce, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to wok; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts. Serve over brown rice.
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