Serves 1
Directions
- 1Cut the chicken breast into 0.25-inch thick slices.
- 2Transfer the sliced chicken to a bowl.
- 3Marinate the chicken with 1 tablespoon of soy sauce, 1 tablespoon of Chinese cooking wine, 2 tablespoons of cornstarch, and 0.5 egg white.
- 4Mix the ingredients together until the chicken is well coated.
- 5Combine 2 teaspoons of cornstarch, 0.5 teaspoon of white pepper, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of brown sugar, 1 teaspoon of grated ginger, 1 teaspoon of grated garlic, 0.5 cup of chicken stock, and 1 teaspoon of dark soy sauce in a bowl to make the stir-fry sauce.
- 6Mix the stir-fry sauce ingredients well.
- 7Heat the wok until smoking hot.
- 8Add 3 tablespoons of oil to the wok.
- 9Sear the chicken over high heat for a minute per side, or until golden brown on both sides. You may need to fry the chicken in two batches.
- 10Set the cooked chicken aside.
- 11Stir-fry the broccoli florets over medium heat for a few minutes until nicely roasted.
- 12Add a splash of water and cover the wok with a lid to steam the broccoli until cooked through.
- 13Return the chicken to the wok with the cooked broccoli.
- 14Pour in the prepared stir-fry sauce.
- 15Keep stirring until the sauce thickens and coats the chicken and broccoli.
Ingredients
- 283 g Chicken Breast
- 1 tbsp Soy Sauce
- 1 tbsp Chinese Cooking Wine
- 2 tbsp Cornstarch
- 0.5 Egg White
- 2 tsp Cornstarch
- 0.5 tsp White Pepper
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Brown Sugar
- 1 tsp Grated Ginger
- 1 tsp Grated Garlic
- 0.5 cup Chicken Stock
- 1 tsp Dark Soy Sauce
- 3 tbsp Oil
- 227 g Broccoli Florets
Equipment
WokBowlTongsLidSpatula
Tips
- Velveting the meat by marinating it with egg white and cornstarch locks in the juices, making the meat extra juicy and tender.
- The stir-fry sauce makes a nice gravy that pairs perfectly with white rice.
- To get better flavors from the broccoli, roast it nicely by stir-frying until dry before adding water.
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