- 1 large egg white(s)
- 2 Tbsp rice cooking wine, or sherry wine
- 3 2/3 Tbsp cornstarch, divided
- 2 tsp kosher salt
- 1 pound(s) uncooked boneless skinless chicken breast(s), use thin cutlets, thinly sliced
- 3 Tbsp low sodium soy sauce
- 2 Tbsp ketchup
- 4 tsp dark brown sugar
- 2 tsp chili sauce, such as sambal oelek (or to taste)
- 2 tsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp ginger root, fresh, minced
- 5 cup(s) uncooked broccoli, cut into bite-size pieces
- 1 cup(s) reduced-sodium chicken broth
- 4 medium uncooked scallion(s), 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.
- To slice the raw chicken more easily, purchase thin cutlets and/or freeze the chicken before slicing it.