Marinade for chicken slices 16 oz chicken breast sliced 2 eggs 2 TB cornstarch 2 TB vegetable oil ¼ Tspn white pepper ¼ Tspn salt Combine ingredients and let marinate in the refrigerator for at least 3 hours.Sauce ½ cup wheat free soy sauce 2 TB rice vinegar 2 TB sugar ½ cup chicken stock combine ingredients and set aside
Vegetables and Aromatics 2 TB minced Ginger 2 TB minced Scallions 1 Tspn minced Garlic ½ pound Broccoli trimmed to 2"-3" floweret's
Finishing Touches 4 TB dry cornstarch dissolved in 8 TB cold water. Pure Sesame Oil.
1. In a seasoned wok place 1 ½ pints of chicken stock or water. Bring to a boil then down to a simmer. 2. Carefully place marinated chicken slices into the simmering liquid. Carefully separate with a pair of chop stick to cook evenly about 2/3 of the way (app. 2-3 minutes) 3. Remove chicken from liquid and drain. 4. At this point you can either cook the broccoli until "tender crisp" in the liquid you cooked the chicken in or steam the broccoli until "tender crisp" in a bamboo or metal steamer. 5. Assemble cooked broccoli in a ring pattern onto your serving plate. Keep warm. 6. Drain liquid from wok, clean thoroughly and heat 3 TB. Of vegetable oil in the bottom. 7. Stir-fry the ginger scallions and garlic on medium heat until the flavors and aromas are released, about 5 to 8 seconds. 8. Add sauce ingredients and bring to a simmer. 9. Add the cooked chicken back in while stirring and cooking until tender and cooked through about 2-3 minutes. *Always use an internal thermometer to attain a temperature of 165 F° and higher for poultry. 10. While sauce is simmering add in half of the cornstarch mixture to thicken cook briefly and check consistency sauce should coat the back of a spoon. You can add more cornstarch mixture is needed. 11. Taste sauce and adjust seasonings if needed. 12. Drizzle with 1 Tsp. of sesame oil and pour chicken with sauce into the center of the broccoli ring. 13. Serve with Steamed White or Brown Rice or Noodles.
P. F. Chang's
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