Much better than take out…
- 1 pound chicken breast, cut into 1 inch pieces
- One egg white, beaten
- 2 teaspoons corn starch
- 1 teaspoon rice vinegar
- 1 teaspoon dark soy sauce
- 3 garlic cloves, grated
- 1 inch ginger, grated
Add the egg white to a small bowl. Beat well and add the cornstarch. Continue beating until incorporated. Add the vinegar, soy sauce, garlic and ginger. Mix well and transfer to a medium bowl with the chicken. Mix well and marinate for an hour in the fridge.
- ½ cup orange juice
- 2 tablespoons black bean sauce
Mix the two ingredients together and keep aside.
- 4 tablespoons extra light olive oil
- 1 bunch broccoli, cut into florets, about 3 cups
- 1 medium yellow onion, sliced
Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 minutes. Add the broccoli florets and sauté for another minute. Cover with lid and lower heat to medium and cook for 2 to 3 minutes. Take out of pan and add the remaining 2 tablespoons oil and reheat pan. Add the marinated chicken and sauté on high heat for a minute. Add the orange sauce and bring to a boil. Add the broccoli and onion and mix well. Cook with lid on for another 2 to 4 minutes or till the chicken is cooked through. Check for seasonings and serve with brown rice.