Broccoli Chicken

Makes 2 servings

• 2 cups broccoli
• 2 boneless skinless chicken breast halves
• 1 green onion
• 1/4 teaspoon ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 egg
• 1/2 tablespoon sesame oil, to taste
• 1 teaspoon pepper, to taste
• SAUCE:
• 2 tablespoons chicken broth
• 1/2 tablespoon splenda
• 1 teaspoon rice cooking wine
• 1 teaspoon cornstarch, mixed with water
• 1/2 teaspoon salt

1. Cut the broccoli into small pieces and steam them for a few minutes. Slice the chicken breasts and cut the green onion to 1-inch long pieces. Marinate the chicken pieces with egg white, cooking wine, cornstarch and 1 teaspoon vegetable oil. Let it sit for at least 20 minutes.

2. Heat the oil to 300° F and stir-fry the chicken pieces for a short time. Remove the chicken and drain the oil.

3. Heat 1/2 tablespoon olive oil to 250° F and add the chicken broth, and splenda. Stir until the mixture is boiling. Quickly add the cornstarch with water in and follow with the chicken and broccoli. Stir a little and add a little sesame oil and black pepper.