- 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
This recipe makes 2 servings.
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.
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