Chinese takeaway chicken

Thursday 04th April 2019

Chinese takeaway chicken



450 grams boneless skinless chicken breasts, sliced

1 egg white

1 tbsp white wine

1 tbsp cornstarch

¼ tsp salt


Stir-fry sauce:

¼ cup low-sodium soy sauce

2 tbsp cornstarch

2 tbsp water

1 tbsp brown sugar

1 tbsp rice vinegar


For the rest:

3 cups broccoli florets

3 tbsp water

2 tsp ginger root, grated

3 garlic cloves, minced

Oil for pan


Method of Preparation


In a bowl, combine egg white, wine, cornstarch, and salt. Add the sliced chicken and coat well. Cover and place in the fridge for at least 1 hour or preferably overnight.

Fill a medium pot with water and heat to a boil. Add marinated chicken and gently separate the slices to avoid clumping. After about 30 seconds, remove the chicken with a strainer and set aside.

In a small bowl, mix sauce ingredients together and set aside.

In a pan on medium-high heat, add oil, broccoli, and water. Stir and then cover for 2 minutes. Uncover and allow the water to evaporate. Drizzle a little more oil, then stir in garlic and ginger. After 2 minutes add the slightly poached chicken and allow to slightly brown. Add sauce, stir, and cook until thickened and is evenly distributed.

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