Categories: Favor*tes, asian, broccoli, chicken, stir-fry, supper

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 Tbs cornstarch
• 1 egg white
• 1 tsp salt, divided
• 1 Tbs Chinese rice wine or dry sherry
• 1 pound broccoli
• 2 Tbs oyster sauce
• 3 tbs water
• 1 tsp brown sugar
• 2 cups vegetable or peanut oil
• 1 Tbs minced ginger

Directions

1. Cut the chicken into bite-sized cubes. In a bowl, stir together the cornstarch, egg white, 1/2 tsp salt, and rice wine or sherry. Add the chicken and marinate in the refrigerator for 30 minutes.

2. Chop the broccoli into bite-sized pieces. Blanch in boiling water for 2-3 minutes, until the broccoli turns bright green. Plunge the broccoli into cold water to stop the cooking process. Drain thoroughly.

3. In a small bowl, combine the oyster sauce, water, and brown sugar. Set aside.

4. Heat a wok or skillet over medium-high heat. Add 2 cups of oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove from the wok and drain in a colander or on paper towels.

5. Remove all but 1 1/2 Tbs oil from the wok or skillet. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the broccoli and 1/2 tsp salt. Stir-fry for 1 minute, then add the chicken. Stir-fry the chicken for 1 minute, then add the sauce. Cook for another minute, mixing everything together. Taste and adjust seasonings if desired. Serve hot.

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