Light Chinese Chicken and Broccoli

Thanks Katrina Besich for this one! turned out really good, super fast and easy to make.
Light Chinese Chicken and Broccoli
4 large servings

1/2 large chicken boullion cube + 1.5 cup water for chicken broth
4 tablespoons cornstarch
4 tablespoons sugar
4 tablespoons soy sauce
2 tablespoon white wine vinegar
1 teaspoon ground ginger
4 teaspoons peanut oil (I used Canola since that's what I had)
2 medium scallions, chopped (I sneaked in a some dehydrated onions since Nick isn't a fan)
4 medium garlic cloves, minced
1/2 tsp red pepper flakes (more if you like spice- I used two Costco pizza packets- light to medium spice level)
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
cut broccoli florets from 1 head broccoli
1-2 zucchini
1.5-2 dozen sliced baby carrots
2 cup cooked rice (I do brown)

1) Combine broth, cornstarch, sugar, soy sauce, vinegar, and ginger in a medium mixing bowl. Whisk to combine and set aside.

2) In medium saucepan, bring a few cups of water to a boil. Add broccoli and cook for 3-1/2 minutes. Drain and IMMEDIATELY and run under very cold water to stop the cooking process.

3) In a large skillet, heat peanut oil over medium-high heat. Saute scallions, garlic, and red pepper flakes for 2 minutes. Add chicken and cook until browned, about 5 more minutes.

4) Turn the heat down to medium. Pour in reserved marinade, zucchini and carrot and simmer about 3 minutes, or until chicken is fully cooked and sauce is thickened to your liking. Do not overcook or the sauce will become gooey.

5) Add broccoli, stir, and warm through, about 1 or 2 minutes. Don't do this any sooner, or the broccoli will fall apart.

6) Serve over rice.