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3

Garlicky Chicken and Broccoli

Total Time
1 hr 20 min
Prep
30 min
Cook
20 min
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.
Ingredients

egg white(s)

1 large

rice cooking wine

2 Tbsp, or sherry wine

cornstarch

3⅔ Tbsp, divided

kosher salt

2 tsp

uncooked boneless skinless chicken breast(s)

1 pound(s), use thin cutlets, thinly sliced

low sodium soy sauce

3 Tbsp

ketchup

2 Tbsp

dark brown sugar

4 tsp

chili sauce

2 tsp, such as sambal oelek (or to taste)

sesame oil

2 tsp

minced garlic

1 Tbsp

ginger root

1 Tbsp, fresh, minced

uncooked broccoli

5 cup(s), cut into bite-size pieces

reduced-sodium chicken broth

1 cup(s)

uncooked scallion(s)

4 medium, thinly sliced

Instructions

  1. 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).
  2. In a small bowl, whisk together soy sauce, ketchup, brown sugar, chili sauce and remaining 2 teaspoons cornstarch; set aside.
  3. 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.
  4. 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.
Notes
To slice the raw chicken more easily, purchase thin cutlets and/or freeze the chicken before slicing it.

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