The Secret to Chinese Takeout with Jen Phanomrat
Comment below your go-to Chinese food order. RECIPE Ingredients: 1 lb boneless skinless chicken breasts, sliced 1 egg white 1 tbsp white wine 1 tbsp cornstarch ¼ tsp salt Stir-fry sauce: ¼ cup low-sodium soy sauce 2 tbsp cornstarch 2 tbsp water 1 tbsp brown sugar 1 tbsp rice vinegar For the rest: 3 cups broccoli florets 3 tbsp water 2 tsp ginger root, grated 3 garlic cloves, minced Oil for pan Steps: 1. In a bowl, combine egg white, wine, cornstarch, and salt. Add the sliced chicken and coat well. Cover and place in the fridge for at least 1 hour or preferably overnight. 2. Fill a medium pot with water and heat to a boil. Add marinated chicken and gently separate the slices to avoid clumping. After about 30 seconds, remove the chicken with a strainer and set aside. 3. In a small bowl, mix sauce ingredients together and set aside. 4. In a pan on medium-high heat, add oil, broccoli, and water. Stir and then cover for 2 minutes. Uncover and allow the water to evaporate. Drizzle a little more oil, then stir in garlic and ginger. After 2 minutes add the slightly poached chicken and allow to slightly brown. Add sauce, stir, and cook until thickened and is evenly distributed. ___ Subscribe to Tastemade: http://taste.md/1QsXIWq LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P FIND us on Snapchat Discover: http://taste.md/1P9UuDM
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