Ginger Chicken with Broccoli

Ginger Chicken with Broccoli
From Runners World 01/07/2008
Marinade for chicken slices
1 1/2 pints (3 cups) chicken stock or water
16 oz chicken breast, thinly sliced
2 eggs
2 TB cornstarch
2 TB vegetable oil
1/4 Tspn white pepper
1/4 Tspn salt
Combine ingredients and let marinate in the refrigerator for at least 3 hours.

Sauce
1/2 cup wheat free soy sauce
2 TB rice vinegar
2 TB sugar
1/2 cup chicken stock
Combine ingredients and set aside.

Vegetables and Aromatics
3 TB vegetable oil
2 TB minced Ginger (or use 2 t. dried ginger
2 TB minced Scallions
1 Tsp minced Garlic
1/2 pound Broccoli trimmed to 2"-3" florets (can use defrosted)

Finishing Touches
4 TB dry cornstarch dissolved in 8 TB cold water
Pure Sesame Oil

Procedure:

1. In a seasoned wok place 1 1/2 pints (3 cups) 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 sticks to cook evenly about 2/3 of the way (about 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, or in the microwave.
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.
10. While sauce is simmering, add 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 as 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.

Nutrition info below does not include rice or noodles.
4 servings
Per serving:380 calories,20 g fat (46% calories), 23 g carbs (24.2%), 29 g protein (29.9%)
For lower fat version, reduce oil in marinade to 1Tb, reduce oil needed to stir-fry aromatics to 2 tsp.Lower-fat version, per serving:300 calories10 g fat (29.7 % of calories)23 g carbs (31.5%)29 g protein (38.9%)