Szechuan Chicken with Garlic & Broccoli
An easy poaching technique called "velveting" is the secret to perfectly juicy chicken in this tasty dish. Give it a try for a quick, hearty, healthy weeknight meal that tastes better and takes less time than calling for delivery.
Servings: 4 servings
- 2 tsp kosher salt
- 1 egg white whisked
- 2 TB Chinese rice wine or sherry wine
- 3 + 2 tsp cornstarch separated
- 1 lb thin cut chicken cutlets thinly sliced against the grain
- 3 TB low sodium soy sauce
- 2 TB ketchup
- 4 tsp dark brown sugar
- 2 tsp sambal oelek or to taste
- 2 tsp sesame oil
- 1 TB minced garlic
- 1 TB minced ginger
- 1 lb broccoli cut into bite sized pieces (~ 5 cups)
- 1 cup low sodium chicken broth
- 1/2 cup sliced scallions
- Whisk together salt, egg white, rice wine and 3 TB cornstarch. Add chicken and toss to coat. Marinate 30 minutes or overnight.
- In a small bowl, whisk together soy sauce, remaining 2 tsp cornstarch, ketchup, brown sugar, and sambal oelek and reserve.
- When ready to cook, bring a large pot of water to a boil, remove chicken from marinade and add to water. Cook for 5 minutes or until chicken is cooked through. Drain well and reserve.
- Heat sesame oil in a large non-stick skillet or wok over medium heat. Add garlic and ginger and cook for 1 minute. Add broccoli and toss to coat. Pour chicken broth over broccoli, raise heat, cover and cook for 5 minutes or until broccoli is crisp-tender. Stir in chicken and reserved sauce and simmer for 3 minutes or until thick. Garnish with scallions and serve.
To make slicing the chicken breasts easier, look for thin-cut cutlets and/or freeze them before slicing.