- 3
- 45 mins
- 65 mins
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 TBS cornstarch
- 1 egg white
- 1 tsp salt, divided
- 1 TBS Chinese rice wine or dry sherry
- 1 lb broccoli
- 2 TBS oyster sauce
- 3 TBS water
- 1 tsp brown sugar
- 2 cups vegetable or peanut oil
- 1 TBS minced ginger
Preparation
Step 1
1) Cut the chicken inot bite-sized cubes. In a bowl, stir together the cornsrarch, egg white, 1/2 tsp salt and rice wine or sherry. Add the chicken and marinate in fridge for 30 minutes.
2) Chop broccoli into bite sized pieces. Blanch in boiling water for 2-3 minutes, until 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.
Heat a wok or skillet over medium-high heat. Add 2 cups oil. When oil is hot, add the chicken. Stir-fry chicken cubes until they are white. Drain on paper towels.
4) Remove all but 1 ½ TBS oil from wok. When the oil is hot, add minced ginger. Stir-fry for 10 seconds, then add broccoli and ½ tsp salt. Stir-fry for 1 minute, then add chicken. Stir-fry chicken for 1 minute then add the sauce. Cook for another minute, mixing together. Adjust seasoning if necessary.