“Wok-&-Roll to Frank Saulle's Chinese Chicken & Broccoli recipe! It's better then take-out!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl combine the chicken, egg whites, 2 tablespoons soy sauce, vinegar, 1 tablespoons oil and 1 tablespoons corn starch. Mix well and set aside for 20 minute.
  2. In the meantime, Bring a large pot of water to a boil. In a small bowl combine 2 tablespoons soy sauce and 1 tablespoons corn starch, mix well and set aside. To the boiling water, add in the broccoli and carrots and blanch for 1 minute Drain and rinse under cold water and set aside.
  3. In a wok, over high heat, add 2 tablespoons oil and when hot add the chicken and stir-fry until no longer pink, about 2 to 3 minute Remove and set aside.
  4. To the wok, over high heat, add the garlic, ginger and five spice and stir-fry until fragrant, about 30 sec. Add in the carrots and broccoli, and stir-fry for 2 to 3 minute Return the chicken, add in the oyster sauce and soy sauce mixture and stir-fry until thickened about 1 to 2 min, plate and serve.

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