Ingredients
Scale
- 1 1/2lbs boneless skinless chicken breasts (sliced into thin strips)
- 3 cups broccoli florets
- ¼ cup sliced carrots
- 2 tablespoons peanut oil (for frying)
- Marinade-
- ¼ teaspoon salt
- 1/8 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/8 teaspoon white pepper
- Brown sauce-
- 2 cups chicken broth
- 2 tablespoons cornstarch
- 4 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons cooking wine
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 1/8 teaspoon white pepper
Instructions
- To make the marinade- In a large bowl combine salt, garlic powder, cornstarch, water, and white pepper. Mix well to combine. Add chicken and mix well and marinate for at least 10 minutes.
- To make the sauce- in a bowl mix together chicken broth, cornstarch, soy sauce, sugar, wine, oyster sauce, hoisin sauce, ginger, garlic, and white pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken and stir-fry for 2 minutes. Add the broccoli and carrots and stir-fry for another minute. Add the sauce and bring to a boil. Simmer until the vegetables have reached your desired tenderness, the sauce is thick, and the chicken is fully cooked.