Chinese Chicken & Broccoli

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• frozen broccoli
• 1 tablespoon olive oil or vegetable oil for the wok
• Rice for two

Marinade:

• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons vegetable oil

Sauce:

• 1/4 cup + 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 1/2 teaspoon granulated garlic (or 4 garlic cloves, minced)

1. Mix the marinade ingredients in a small bowl – mix with chicken. Set aside.
2. In a small bowl, whisk together the sauce ingredients.
3. In a wok or large skillet over medium-high heat, heat 1 tablespoon vegetable oil.
4. Add chicken with its marinade and about half of the sauce mixture. Sauté until chicken is golden brown, stirring frequently (approx. 10-15 minutes, depending on size of chunks).
5. While chicken is cooking, steam the broccoli until it’s almost done (about 5 min of full steam), then remove from heat/steam.
6. When the chicken is fully cooked, stir the remaining sauce and add it along with the steamed broccoli.
7. Stir and cook for 2-4 minutes to thicken sauce.
8. Serve over rice.