3 stalks of broccoli
1/2 cup of chicken broth
1/2 cup of oil
1/3 cup of green onion, cut into rings
1/4 cup of cornstarch
1 tablespoon of rice vinegar
1 tablespoon of soy sauce (shoyu)
4 tablespoons of sugar
600g of boneless, skinless chicken breast, cut into cubes
2 onions, cut into rings
2 cloves of garlic, minced
Salt and black pepper to taste
3 stalks of broccoli
1/2 cup of chicken broth
1/2 cup of oil
1/3 cup of green onion, cut into rings
1/4 cup of cornstarch
1 tablespoon of rice vinegar
1 tablespoon of soy sauce (shoyu)
4 tablespoons of sugar
600g of boneless, skinless chicken breast, cut into cubes
2 onions, cut into rings
2 cloves of garlic, minced
Salt and black pepper to taste
1
In a bowl, mix the chicken broth with 2 tablespoons of cornstarch, soy sauce, rice vinegar, and sugar. Reserve
2
Season the chicken breast with salt and black pepper
Mix the remaining cornstarch with the chicken broth mixture
In a large skillet, heat the oil over medium heat
Fry the chicken, stirring occasionally, for 10 minutes or until cooked through
Transfer to a bowl and reserve
3
In the same skillet, add the garlic, onions, and broccoli
Cook, stirring constantly, for 5 minutes
Add the chicken back into the skillet with the chicken broth mixture
4
Stir and cook for 1 minute or until the sauce thickens slightly
Sprinkle with green onion before serving.