Chinese Takeout Chicken

INGREDIENTS     

• 1 lb. boneless skinless chicken breasts, sliced 
• 1 egg white
• 1 T. white wine
• 1 T. cornstarch
• 3 cups broccoli florets
• 3 t. water
• 2 t. ginger root, grated
• 4 garlic cloves, minced
• oil for pan

For the Stir-fry sauce:  

• ¼ cup low-sodium soy sauce
• 2 t. cornstarch
• 2 t. water
• 1 t. brown sugar
• 1 t. rice vinegar   

DIRECTIONS     

1. In a bowl, combine egg white, wine, cornstarch, and salt. Add the sliced chicken and coat well. Cover and fridge.
2. Poach chicken in a pan of boiling water for 30 seconds. 
3. In a small bowl, mix sauce ingredients together and set aside.
4. In a pan on medium-high heat, add oil, broccoli, with a splash of water. Stir and then cover for 2 minutes. Uncover and allow the water to evaporate. Add a little more oil, then stir in garlic and ginger. Add the slightly poached chicken and allow to slightly brown. Add sauce, stir, and cook until thickened.

Image Author: Two Plaid Aprons