1
Prepare diced chicken marinade by adding ginger, 1/2 tablespoon soy sauce, tomato paste and 1 teaspoons cornstarch to a bowl. Add the diced chicken and mix with spatula until well combined. Place in large bag and let stand for 30 minutes or overnight.
2
Steam rice add diced green onion.
3
Heat a large pan over medium-high heat. Add broccoli with 1/2 cup of water and stir-fry until water is absorbed (the water helps the broccoli cook faster and without burning). Sprinkle with oregano, and add sweet corn. Stir-fry until sweet corn and broccoli are mostly cooked through. Remove from pan and set aside.
4
Return pan to high heat. Add cooking oil and then chicken to heated oil. Spread chicken out into one layer if possible. Cook for 1 minute and then return broccoli and sweet corn to the pan; add garlic and stir carefully.
5
In a separate bowl, make the stir-fry sauce by adding 1 tablespoons soy sauce, apple vinegar, chicken broth and 1 tablespoon cornstarch.
6
Push all ingredients to the side, forming a donut in the middle of the pan. Give sauce a final stir and pour it into the hole. Let it sit until you see it darken in color and start to bubble a lot. When that happens, toss everything through.
7
Finish with a squeeze of lemon juice and then season to taste with pepper over 1/2 cup of steamed rice.