Stir-Fried Chicken (Gwyneth's recipe)

I bought Gwyneth Paltrow's first cookbook, "My Father's Daughter" some time back.  After initial skepticism as to the relateability of her kitchen endeavors, I have found most of the recipes refreshingly down-to-earth, which is not a description often associated with its author. 

This is her recipe for "best stir-fried chicken."  I followed it closely, but added broccoli in with the chicken, and felt it didn't noticeably dilute the flavor.

Gwyneth's "Best Stir-Fried Chicken"
At a glance, you'll need:

Ingredients:

• 4 skinless, boneless chicken breasts, cut into small (~ 3/4") cubes
• 2 Tablespoons corn starch
• Coarse Salt
• Freshly-ground black pepper
• 2 Tablespoons Vegetable Oil
• 1/4 cup peeled and minced garlic
• 1/4 cup peeled and minced ginger
• Pinch of red pepper flakes
• 1/2 cup minced scallions (I used green onions)
• 1/2 cup rice wine vinegar
• 1/2 cup dark brown sugar
• 2 Tablespoons soy sauce
• 1 head fresh broccoli, cut into small "trees"

Directions:

Toss the Chicken with the cornstarch, a large pinch of salt, and pepper.  

Heat the oil in a large, nonstick pan/wok over medium-high heat.

Add the garlic, ginger, green onion, and red pepper flakes and cook, stirring for 1 minute.

Add the chicken and cook, stirring occasionally for 5-10 minutes.

Add the vinegar, sugar and 5-6 grinds of black pepper.

Add the broccoli

Boil on high for 3 minutes, or until the sugar has really caramelized, and the sauce is rich and sticky.

Add the soy sauce, cook for another minute or so.

I served it with the kale stir-fried rice she suggests, and it was incredible, not to mention highly-nutritious!