Cut the chicken into small bite-sized pieces. Combine with vegetable oil, potato starch and soy sauce. Set aside.
In the meantime, cut the broccoli florets into tiny bite-sized pieces, mince the garlic and grate the ginger.
Combine the ingredients for the sauce in a small bowl.

Prepare the rice or noodles according the package directions.

Heat vegetable oil in a wok over medium heat. Add peanuts and toast until golden, stirring constantly, for 1-2 minutes. Remove from wok with a slotted spoon, this way you leave the oil behind.

Now heat the wok until smoking-hot. Place chicken in a single layer, let cook undisturbed until the chicken begins to sear, about 30 seconds. Then stir-fry for about 2 minutes until the chicken is browned but not cooked through, it will cook further together with the broccoli. Add garlic and ginger, stir-fry for 30 seconds. Add broccoli and cook for 3 minutes. The broccoli should be tender-crisp. Now pour the sauce and stir-fry for 2 minutes more, until sauce thickens and coats the chicken evenly.

Stir in the peanuts and serve with rice or noodles. Sprinkle with chopped scallions and add some chili sauce to your own taste. Enjoy!