Comment below your go-to Chinese food order. RECIPEIngredients: 1 lb boneless skinless chicken breasts, sliced1 egg white1 tbsp white wine1 tbsp cornstarch¼ tsp salt Stir-fry sauce:¼ cup low-sodium soy sauce2 tbsp cornstarch 2 tbsp water1 tbsp brown sugar1 tbsp rice vinegarFor the rest:3 cups broccoli florets 3 tbsp water2 tsp ginger root, grated3 garlic cloves, mincedOil for panSteps:1. In a bowl, combine egg white, wine, cornstarch, and salt. Add the sliced chicken and coat well. Cover and place in the fridge for at least 1 hour or preferably overnight. 2. Fill a medium pot with water and heat to a boil. Add marinated chicken and gently separate the slices to avoid clumping. After about 30 seconds, remove the chicken with a strainer and set aside. 3. In a small bowl, mix sauce ingredients together and set aside. 4. In a pan on medium-high heat, add oil, broccoli, and water. Stir and then cover for 2 minutes. Uncover and allow the water to evaporate. Drizzle a little more oil, then stir in garlic and ginger. After 2 minutes add the slightly poached chicken and allow to slightly brown. Add sauce, stir, and cook until thickened and is evenly distributed.___Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM