450 grams boneless skinless chicken breasts, sliced
1 egg white
1 tbsp white wine
1 tbsp cornstarch
¼ tsp salt
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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