Chicken and Broccoli with Garlic Sauce

• Mince garlic and ginger together in a food processor.
• Cut chicken breast into thin strips, rinse with juice of a lemon and drain. Season chicken strips with 2 tbs green seasoning, 1 tsp baking soda, 2 tbs ginger garlic paste and 2 tbs of the soy sauce mixture(follows). Set aside to marinate.
• In a small bowl, mix soy sauce, sugar, sesame oil and remainder of the ginger-garlic paste. Set aside.
• To steam the broccoli and carrot, in the same pot you will do the stir fry, add 1 cup of water over medium high heat. Add broccoli, carrot, salt (about 1 tsp) and steam for 2-3 minutes, or until the broccoli is cooked but still firm. Drain. Fill a bowl with ice water and immediately immerse the drained broccoli and carrot. Wait for 1 minute, pressing to completely submerge, then drain.
• Wipe the skillet (non stick pot or wok) clean, add 4 tbs oil or enough to cover the base of the pot, and add the chicken strips. Cook until brown, flip and cook the other side until brown as well, about 5-7 minutes. Stir fry for 30 seconds.
• Add onion, hot pepper and ½ scallion (white parts), 2 tbs of the soy sauce mixture and stir fry for one minute, scraping up brown bits from the bottom of the pot. Cook until the onion is translucent.
• Add broccoli and carrot, scallion(green parts) and the remaining sauce and stir fry for another minute.

Serve hot with freshly steamed jasmine rice.