Ingredients

The following ingredients have 4 Servings
  • ¾ pound large boneless skinless chicken breasts (thinly sliced (about 2 medium sized breasts))
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon cornstarch
  • Splash Chinese cooking wine
  • 1 ½ cup broccoli florets
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark brown sugar
  • 2 cloves garlic (minced)
  • 1 ¼ teaspoon cornstarch

Instruction

  • Whisk together all the ingredients for the sauce and set aside.
  • Add the sliced chicken to a bowl then toss soy sauce, cornstarch, and Chinese cooking wine with it and let sit for 10 minutes.
  • Bring a large pot of water to a boil then add the broccoli florets and blanch for 5 minutes, or to your desired doneness. Immediately drain and place broccoli florets in a large bowl with ice and water. Set aside.
  • In a wok over medium high heat, add 1 tablespoon of vegetable oil. Add the chicken to the wok and cook until browned and cooked through. Add the drained broccoli florets then make a well in the center of the mixture and pour the sauce in. It should start to thicken almost immediately. Turn heat down to medium then toss everything together, coating the sauce evenly on the chicken and broccoli.
  • Remove from heat and serve!