Garlicky chicken and broccoli
Rice cooking wine
2 Tbsp, or sherry wine
3⅔ Tbsp, divided
Uncooked boneless skinless chicken breast(s)
1 pound(s), use thin cutlets, thinly sliced
Low sodium soy sauce
Dark brown sugar
2 tsp, such as sambal oelek (or to taste)
1 Tbsp, fresh, minced
5 cup(s), cut into bite-size pieces
Reduced-sodium chicken broth
4 medium, thinly sliced
- In a glass dish, whisk together egg white, rice wine, 3 tablespoons cornstarch and salt; add chicken and toss to coat. Cover dish and marinate chicken for 30 minutes (or overnight).
- In a small bowl, whisk together soy sauce, ketchup, brown sugar, chili sauce and remaining 2 teaspoons cornstarch; set aside.
- When ready to cook, bring a large pot of water to a boil; remove chicken from marinade and add to pot (discard marinade). Poach until chicken is cooked through, about 5 minutes; drain well and set aside.
- Heat oil in a large nonstick skillet (or wok) over medium heat. Add garlic and ginger; cook, stirring, for 1 minute. Add broccoli and toss to coat. Pour broth over broccoli and increase heat to medium-high; cover skillet and cook until broccoli is crisp tender, about 5 minutes. Stir in chicken and reserved sauce; reduce heat to low and simmer until thick, about 3 minutes. Garnish with scallions and serve. Yields about 1 cup per serving.