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Tuesday, May 18, 2010

Homemade Chinese

Since we started cooking at home, we have tried to find new recipes and cuisines to attempt. Chinese chicken and broccoli was the first I attempted. I googled this recipe and decided to try this. It has not let me down yet. We've made this at least a dozen times. A few times I have over-steamed the broccoli, but not tonight, it was so good... and when I talk about 1 serving... the picture shows how much 1 serving is... It ends up a LOT of food (because I use extra broccoli and throw in some onions and carrots). Adds Volume, but not to my waistline!!

Chinese Chicken and Broccoli (makes 2 servings total)
(WW pts. for 1 serving: 9 pts)
2 Chicken Breasts, cubed
1 large egg white
1 tbsp cornstarch
Broccoli cut to florets (off the bigger stem)
Carrots and onions sliced thin
1/2 cup water
2 garlic cloves minced
1 tsp cornstarch
1 tbsp water
Enough Canola oil to cover the bottom of the pan

2 Tbsp Oyster Sauce (asian aisle)
2 Tbsp Reduced Sodium Soy Sauce
1 Tbsp Water
1 tsp sugar

Cut chicken. In a bowl mix egg white and 1 tbsp cornstarch. Place chicken in egg white mixture and refrigerate covered for 30 minutes.
Preheat Pan or Wok (if you have one) with oil. Steam veggies in Steamer bag (told you guys I used it a lot). Add Chicken to heated oil in 2 batches. Cook chicken just until it turns golden brown, then remove and drain on a paper towel.

Remove ALL but 2 Tablespoons of oil from the pan. Add crushed garlic and steamed veggies to pan. Add 1/2 cup water, cover and cook 4-5 minutes. Add chicken. Mix Sauce together, then add to the pan of veggies and chicken.
Then mix the 1 tsp of cornstarch and 1 tbsp of water together and add to the sauce in the pan to thicken it.

Serve over rice. (We used the Uncle Bens 90 second rice tonight, but I usually do Jasmine Rice. It adds amazing flavor to the dish, just takes a little longer).

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