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| Nope not an Italian dish today.... my husband's request after hearing he got the JOB!!! So after a few short months of losing his job, we are blessed with the good news.. mom always said keep the faith, we did, so off he goes his first day early next week... This is a dish of very few he likes other than Italian foods. I was pleased when he said this is great! A very tasty dish with a delicious sauce. The jasmine rice is our favorite to go along with the chicken and broccoli.... hope you enjoy this one~ Thank you to all my viewers that wished us well~ I am so grateful to all of your kind words and support during these stressful weeks xo.... |
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt
Sauce:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon terriyaki sauce
1 tablespoon water
Broccoli:
1 pound broccoli cleaned, trimed and cut
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon granulated sugar, or to taste
2 garlic minced cloves
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups plus 4 tablespoons peanut oil or canola for frying ( I used canola)
Preparation:
Cut the chicken into 3/4 to 1-inch cubes. In a bowl, add egg white beaten with chicken. In a large bag add cornstarch and salt. Shake chicken into the cornstarch and salt in the bag to coat. Refrigerate for 30 minutes.
While the chicken is curing, prepare the sauce and vegetables:
Mix together the oyster sauce, soy, terriyaki and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces.
Preheat a pan, (deep wok style or rounded bottom style fry pan). Heat 2 cups oil (Test the heat by placing a piece of chicken in the hot pan - it should float). Add the chicken cubes, and let cook until they just turn light in color but till your desired doness I like my chicken well done, recommended time is 45 seconds for me its more like 2 minutes. Quickly remove the chicken cubes, drain on paper towels.
Drain almost all the oil out of the pan leaving 2 tablespoons oil. When the oil is heated, add the crushed garlic and stir fry for 10 seconds.
Add the broccoli, sprinkled with salt and sugar over it, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cooking broccoli covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the pan and drain.
Wipe out cooled pan and heat 2 more tablespoons oil. Add the broccoli and chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the center of the deep pan and stir quickly to thicken. Mix everything together and serve hot over steamed rice, we like jasmine.
