|Image credit: Bobby|
Recipe from: blogchef
Chinese Buffet Broccoli Chicken
“This dish that is often found at the buffet and at Chinese takeout restaurants consists of thinly sliced chicken and broccoli florets in a brown sauce.” Bobby
1 lb boneless skinless chicken breasts (sliced into thin strips)
2 garlic cloves
4 tablespoons vegetable oil
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon cornstarch (mixed with 1 tablespoon of water)
½ lb broccoli florets
4 tablespoons chicken broth
In a bowl mix egg white, 1 tablespoon cornstarch and salt.
Add the chicken to the egg white mixture and mix well.
Cover and refrigerate for 30 minutes.
In a small bowl combine oyster sauce, soy sauce, and water.
Heat vegetable oil in a wok over medium-high heat.
Add the broccoli and 4 tablespoons chicken broth and stir-fry for 2 minutes.
Remove from the wok.
Add the chicken and garlic and cook for 2-3 minutes.
Return the broccoli to the wok.
Add the sauce and the cornstarch and water mixture.
Cook until the sauce has thickened.
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