CHINESE CHICKEN & BROCCOLI

CHINESE CHICKEN & BROCCOLI image

Yield 2-4 people

Number Of Ingredients 19

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1 lb. boneless, chicken breasts
To Velvet Chicken:
1 large egg white
1 Tbs. cornstarch
1/4 tsp. salt
Sauce:
2 Tbs. oyster sauce
1 Tbs. light soy sauce
1 Tbs. dark soy sauce
1 Tbs. water
To Cook Broccoli:
1 lb. broccoli
1/2 c. water
1/4 tsp. salt
1/2 tsp. sugar
Other:
2 garlic cloves
1 tsp. cornstarch mixed with 1 Tbs. water
2 c. + 4 Tbs. vegetable oil for frying

Steps:

1. Cut chicken to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing to coat. Marinate the velvet chicken in a sealed container in the fridge for 30 minutes. 2. Prepare the sauce (mix ingredients) and vegetables 3. Heat 2 c. oil in wok on medium. Add chicken cubes and cook until just turning white (about 30 seconds). Remove chicken quickly from the wok and drain on a paper towel. 4. Leave 2 Tbs. oil in wok on medium high. Add crushed garlic and stir fry 5. Add broccoli, spring salt and sugar over and stir fry briefly. Add 1/2 c. water, and cook broccoli, covered for 4-5 minutes, until it turns bright green and is tender/crisp. Remove from wok and drain. 6. Leave 2 Tbs. oil in wok, add broccoli and velvet chicken, stirring and tossing to cook the chicken. Add sauce and cornstarch mixture in the middle of the wok. Stir to thicken. 7. Serve over hot steamed rice