Chinese Chicken and Broccoli
Spicy, sweet and tangy Chinese Chicken and Broccoli! Tender chunks of chicken are soaked in a classic Asian marinade, pan-fried to perfection, then served with stir-fried broccoli and peppers.
Servings : 4
Ingredients
- 1 large egg white
- 3 tablespoons cornstarch, divided
- 3 tablespoons dry sherry, divided
- 3 tablespoons soy sauce, divided
- 1 to 2 tablespoons chili powder,
- 1 pound boneless, skinless chicken breasts (or thighs), cut into cubes
- ¼ cup chicken stock
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- vegetable oil, for frying
- 1 red bell pepper, thinly sliced
- 1 cup small broccoli florets
- 4 garlic cloves, minced
- 1 teaspoon ginger powder, or ground ginger
- ½ teaspoon red pepper flakes
- ⅓ cup chopped green onions
- Cooked rice
- Chopped Green onions, and sesame seeds for garnish (optional)
Instructions
- In a mixing bowl, whisk together egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the dry sherry, 1 tablespoon soy sauce, and chili powder; whisk until well combined.
- Add the chicken and toss to coat.
- Cover and refrigerate for 2 hours.
- In a mixing bowl, whisk 1 tablespoon cornstarch with 1 tablespoon of the chicken stock; whisk until smooth.
- To the mixing bowl add the remaining chicken stock, 1 tablespoon dry sherry, 1 tablespoon soy sauce, rice vinegar, and sugar; whisk until combined; set aside.
- In a large pot, heat vegetable oil to 350˚F.
- Remove chicken from the marinade and drop it into the hot oil.
- Fry the chicken, turning it once, until golden brown and cooked through; about 2 to 3 minutes.
- Remove and drain on paper towels. Set aside.
- In a large skillet or wok, heat 1 tablespoon vegetable oil.
- Add the sliced red bell peppers and broccoli; cook until fork-tender, about 3 minutes.
- Add garlic, ginger, red pepper flakes and chopped green onions.
- Continue to cook and stir occasionally for 1 minute; add the chicken stock sauce, bring to a boil and cook, stirring, until the sauce thickens, about 1 minute.
- Remove from heat.
- Arrange cooked chicken on a platter and pour the sauce over it.
- Serve over rice and garnish with green onions and/or sesame seeds.
Equipment
- Stove
Notes
- Slightly adapted from Food Network.
- To Store & Reheat: Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat chicken and veggies over separate stove burners set to medium-low heat, adding a splash of oil to each pan.
- To Freeze: Do not freeze the vegetables – they won't be the same after they thaw. The cooled chicken can be frozen in a freezer-safe container for 2-3 months. Thaw it out in the fridge before reheating.
Nutrition
Serving: 6 ounces | Calories: 219 kcal | Carbohydrates: 16 g | Protein: 29 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 970 mg | Potassium: 717 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1900 IU | Vitamin C: 63 mg | Calcium: 46 mg | Iron: 2 mg | Net Carbs: 13 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.