• 1 pound minced chicken (thighs)
• 1 tablespoons tamari
• 2 teaspoons rice vinegar
• 2 teaspoons corn starch

Add the chicken to a medium bowl. Dissolve the corn starch in the rice vinegar and tamari. Add the corn starch mixture, mix well and marinate for 2 to 3 hours. Keep refrigerated.

Sauce

• ¼ cup black bean sauce
• 2 tablespoons sweet chili sauce

Mix the black bean and sweet chili sauce. Keep aside.

• 2 to 3 bunches broccolini, cut the tops off and chop; cut the green stalks and chop, keep aside
• 2 tablespoons extra light olive oil
• 3 garlic cloves, grated
• 1 inch ginger, grated

Heat a wok like saucepan with the olive oil. Add the broccolini stalks, ginger and garlic. Saute on high heat for 2 to 3 minutes. Add the minced chicken and cook while separating on high heat. Add the broccolini greens and mix well. Add the black bean sauce and mix well. Bring to a boil and cook for another 2 to 3 minutes. Check for seasonings and serve with rice or noodles.