1. Stir together sauce in a cup and set aside. Have all ingredients near the wok or large skillet. 2. Mix together the chicken with salt and rice wine in a small bowl. Lightly beat the egg and stir in with the chicken, then sprinkle in the cornstarch. 3. Allow this to sit for 20 minutes to absorb the wine flavor. 4. Then add it to the wok; when it sizzles, lower heat and stir until the chicken turns white (this will happen quickly), then drain chicken on paper toweling, and remove excess oil form wok, moving it carefully out of your cooking area so it is not accidentally spilled. 5. Add the combination of oils to wok, and when it is hot, toss in the garlic, hot peppers, and onions. 6. When it sizzles and becomes fragrant, add the chicken again and cook for 2-3 minutes until chicken cooks through. 7. Stir in sauce mixture and boil to thicken. Add water if you need to thin it. 8. Then stir in the broccoli, trying to coat it and when it heats through, sprinkle with sesame seeds. Check to see if it needs any salt. 9. Serve over fluffy white jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
