Chicken & Broccoli Stir Fry

We received a wok as a wedding gift (thanks, JD!!) and have been really looking forward to using it. Mike and I love asian food, but I had never used a wok before, so I was pretty intimidated. Luckily, the other day, I found a recipe for a chinese-take-out-like chicken and broccoli that seemed pretty easy. 

Needless to say, it was a little more involved than what I was expecting, but it was delicious! I think you could use this same recipe in a heavy skillet if you don't have a wok.

Chicken & Broccoli Stir Fry

from this recipe

1 lb. boneless, skinless chicken breasts, cubed

1 large egg white

1 Tbs. cornstarch

1/4 tsp. salt

2 Tbs. oyster sauce

2 Tbs. soy sauce

1 Tbs. water

1 12-16oz. package frozen broccoli florets 

1/2 cup water

1/4 tsp. salt, or to taste

1/2 tsp. granulated sugar, or to taste

2 garlic cloves, crushed (I minced mine)

1 tsp. cornstarch mixed with 1 tablespoon water

2 cups plus 2-4 tablespoons vegetable oil, for frying

Cube chicken and mix in velveting sauce: egg white, 1 Tbs. cornstarch, and 1/4 tsp. salt. Marinate in refrigerator for 20-30 minutes. In a small mixing bowl, combine oyster sauce, soy sauce, and water and set aside. In another small mixing bowl, mix together 1 tsp. cornstarch and 1 Tbs. water and set aside. 

Preheat wok on medium-high heat. Add 2 cups oil after wok is heated, and allow to heat for approximately 2-3 minutes. Add chicken and just cook until white on the outside (~30-60 seconds), then remove and allow to drain in strainer or on paper towel. Drain the majority of oil out of the wok (leaving ~2 Tbs.) and add the crushed garlic and stir fry for 10 seconds. Remove. Add the broccoli, sprinkle with salt and sugar, stir fry briefly. Turn down the heat if necessary to make sure it doesn't burn. Add 1/2 cup water, cover, and cook for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain. 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.

FYI - the process of "velveting" can be read about here, but basically it's to make the chicken moist and have a smooth velvet-like texture.