Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 egg white
  • 1 tablespoon soy sauce
  • 10 oz boneless skinless chicken thighs, cut into bite-size pieces (about 3 chicken thighs)
  • 2 tablespoons vegetable oil
  • 1 bunch broccoli florets, cut into bite-size pieces (about 3 cups)
  • 6 green onions, thinly sliced on the bias (2/3 cup)
  • 2 cups cooked white rice

Instruction

  • In small bowl, mix chili garlic sauce, sugar and vinegar; set aside. In large bowl, mix flour and cornstarch with whisk; set aside.
  • In medium bowl, beat egg white and soy sauce. Add chicken; toss to coat. Transfer chicken a few pieces at a time to bowl with flour mixture; toss to coat, then transfer to plate. Discard any leftover extra egg mixture and flour mixture.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to skillet; cook 6 to 7 minutes, turning once, until chicken is crispy and browned on outside. If pieces of chicken stick together, break apart with spatula.
  • Add broccoli to skillet; cook 3 to 4 minutes, stirring frequently, until broccoli is softened and browned on edges, and chicken is no longer pink in center. Add chili garlic sauce mixture to pan; cook 1 to 2 minutes longer, stirring until mixture is thoroughly coated. Stir in green onions.
  • Divide rice among 4 bowls. Divide chicken mixture over rice.