Chinese Chicken and Broccoli
This has become a weekly staple for me because it’s cheap, easy, and low calorie because of its low fat content.
Ingredients
- 2 cups broccoli florets
- 1 carrot, peeled and sliced
- 1/2 boneless, skinless chicken breast, sliced thinly
Marinade Ingredients
- 1 tablespoon soy sauce
- 1 teaspoon rice wine
- 1 egg white
- 1 scant tablespoon corn starch
Sauce Ingredients
- 2/3 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sucralose
- 2 clove garlic, crushed
- 1 teaspoon fresh ginger, crushed
- 1/4 teaspoon white pepper
- drizzle sesame oil
Directions
- Whisk marinade ingredients together. Toss chicken in marinade. Cover and refrigerate for 30 minutes.
- Whisk all sauce ingredients together. Set aside.
- Bring a pot of water to a low boil. Blanch carrots in boiling water; remove with slotted spoon and set aside. Repeat for broccoli.
- Add chicken mixture to boiling water. Stir gently to distribute. Cook for a minute or 2, with occasional, gentle agitation to keep it from sticking together but without removing velveting. Remove from water.
- Heat frying pan over medium high heat. Spray with cooking spray. Add sauce mixture; when it reaches a simmer, add chicken and vegetables.
- Stir fry until sauce thickens. Remove from heat, and serve with steamed rice.