TASTY CHICKEN BROCOLLI




Chicken broccoli can also be served with spaghetti

 

Ingredients

 

• 1 kg of boneless, skinless chicken breasts
• 1 tablespoon cornstarch
• 1 tablespoon water
• 4 tablespoons of oil  
• 1 litre of oil for frying

 

 

To marinate chicken

 

1 large egg white

 

1 tablespoon cornstarch

 

1/4 tablespoon salt

 

 

 

For sauce

 

2 tablespoons of oyster sauce

 

1 tablespoon light soy sauce

 

1 tablespoon dark soy sauce

 

1 tablespoon water

 

 

 

To cook broccoli

 

1 kg broccoli

 

1/2 cup water

 

1/4 tablespoon of salt to taste

 

1/2 tablespoon of refined sugar to taste

 

2 garlic cloves, crushed

 

 

 

Method

 

Chop the chicken breasts into 1 inch pieces.

 

Take a bowl, add egg white, cornstarch, salt and mix well.

 

Add to the chicken pieces and mix so that the egg white mixture sticks onto the chicken pieces.

 

 

 

Let the chicken marinate in the fridge for 30 minutes.

 

Prepare the sauce by taking a bowl and mixing the oyster sauce, light soy, dark soy, water and keep aside.

 

Take a small bowl and mix cornstarch with water and put aside.

 

 

 

Wash the broccoli, chop into thin slices and keep aside.

 

Using a heavy bottomed pan, heat the oil.

 

Fry the chicken till it turns golden brown.

 

Drain it using kitchen paper to remove excess oil.

 

 

 

Heat 2 tablespoons of oil in another heavy bottomed pan, add garlic and fry for a minute. l Add broccoli, salt and sugar and fry for a minute.

 

Add 500ml of water, cover and let it boil for about 5 minutes.

 

When boiled, empty the pan and drain.

 

Heat the pan again and put 2 tablespoons of oil.

 

Add broccoli, chicken and stir well.

 

Add the sauce and cornstarch mixture and stir quickly to let it thicken.

 

Serve with hot rice.