Chicken Broccoli Recipe

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Chicken Broccoli
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Ingredients
15
Count
Nutrition
266
Calories
Total time
40
Minutes
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Ingredients:

  • 1 lb boneless skinless chicken breast velvet chicken
  • 1 large egg white velvet chicken
  • 1 tbsp cornstarch velvet chicken
  • 1/4 tsp salt velvet chicken
  • 1 tbsp water sauce
  • 1/2 cup water broccoli prep
  • 1/4 tsp salt broccoli prep
  • 1/2 tsp sugar broccoli prep
  • 2 clove garlic other

Directions:

  1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
  2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
  3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
  4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.
  5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
  6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 266.18 Kcal (1114 kJ)
Calories from fat 252.92 Kcal
% Daily Value*
Total Fat 28.1g 43%
Cholesterol 0.07mg 0%
Sodium 756.98mg 32%
Potassium 34.9mg 1%
Total Carbs 3.19g 1%
Sugars 0.27g 1%
Dietary Fiber 0.16g 1%
Protein 1.28g 3%
Vitamin C 0.5mg 1%
Iron 0.2mg 1%
Calcium 9.3mg 1%
Amount Per 100 g
Calories 161.11 Kcal (675 kJ)
Calories from fat 153.08 Kcal
% Daily Value*
Total Fat 17.01g 43%
Cholesterol 0.04mg 0%
Sodium 458.17mg 32%
Potassium 21.12mg 1%
Total Carbs 1.93g 1%
Sugars 0.16g 1%
Dietary Fiber 0.1g 1%
Protein 0.78g 3%
Vitamin C 0.3mg 1%
Iron 0.1mg 1%
Calcium 5.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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