Garlicky Chicken and Broccoli
- Total Time
- 1:20
- Prep
- 0:30
- Cook
- 0:20
- Serves
- 6
- Difficulty
- Moderate
Ever wonder the secret to really tender chicken stir-fry? A simple egg white-cornstarch marinade and easy poaching technique, gives juicy results every time.
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egg white(s)1 large
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rice cooking wine2 Tbsp, or sherry wine
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cornstarch3 ⅔ Tbsp, divided
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kosher salt2 tsp
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uncooked boneless skinless chicken breast(s)1 pound(s), use thin cutlets, thinly sliced
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low sodium soy sauce3 Tbsp
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ketchup2 Tbsp
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dark brown sugar4 tsp
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chili sauce2 tsp, such as sambal oelek (or to taste)
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sesame oil2 tsp
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minced garlic1 Tbsp
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ginger root1 Tbsp, fresh, minced
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uncooked broccoli5 cup(s), cut into bite-size pieces
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reduced-sodium chicken broth1 cup(s)
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uncooked scallion(s)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.