Chinese Kung Pao Chicken with Roasted Broccoli

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp red pepper flakes
• 1 cup roasted peanuts
• 4 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   In a medium bowl, combine the chicken, soy sauce, rice vinegar, sesame oil, and cornstarch. Toss to coat the chicken and let marinate for 15 minutes.

2. 2

   Preheat the oven to 400°F. Spread the broccoli florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 18-20 minutes, until tender and lightly browned.