Chinese chicken and broccoli the perfect Sunday night dinner! . ️1 Egg White️2 Tbs Rice Cooking Wine️3 Tbs Cornstarch️2 tsp Salt️1 lb. Chicken Breast, sliced bite size️2 Tbs Olive Oil️5 Cloves Garlic, minced️3 Tbs Ginger, minced️5 Cups Broccoli Florets️1/2 tsp Sugar️ 1 Cup Chicken Broth️3 Tbs Soy Sauce️2 Tbs Oyster Sauce️2 tsp Sesame Oil️1 Bunch Scallions, diced️ . Whisk together the egg white, rice wine (sake) and cornstarch; pour it on the sliced chicken and marinate for at least 30 minutes up to 2 hours Saute half the ginger and garlic in 1 Tbs olive oil over medium heat; add the broccoli florets and stir fry for 4-5 minutes - season with sugar, salt and pepper to taste Remove the broccoli florets from the pan and saute the remaining ginger and garlic in 1 Tbs of olive oil, add the chicken and stir fry until cooked through (4-5 minutes or until a meat thermometer reads 165°F) Pour in the chicken broth and let broth thicken, add broccoli back in; season with soy sauce, oyster sauce and sesame oil; if you would like it thicker add another 2 tsp of cornstarch mixed with 4 Tbs water Add the scallions at the end and enjoy! . 20 minute prep time + 30 minute marinade time + 10 minute cook time .
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