Chinese Chicken in Garlic Sauce
Want Chinese food without the guilt! You won't miss all the added fat, sodium or MSG in this great recipe! Serve over brown rice for a complete meal.
Ingredients
3-5 Skinless Boneless Chicken Breasts
1 egg white
3 tablespoons cornstarch
Brown Sauce Ingredients 1 cup low sodium beef broth (I used boiullon) 1/2 cup low sodium soy sauce 2 tablespoons cornstarch 2 tablespoons sugar (I use sugar in the raw) 1 teaspoon minced ginger 1 teaspoon minced garlic Optional- 1 teaspoon Siracah (for added heat!)
Directions:
Directions:
For the Sauce:
In a saucepan whisk together all the brown sauce ingredients (beef broth, soy sauce, 2 tbls cornstarch, sugar, ginger, garlic, and siracha)
Once the sauce is whisked together and the cornstarch mixed in turn the stove on medium heat
Stir the sauce occassionally as it cooks so the cornstarch doesn't separate.
Once the sauce starts to simmer you will notice the color will change from a cloudy tan to a dark brown. That means it's ready!
Turn off the heat and let the sauce rest. It will thicken even more as it sits.
Chicken:
Slice your chicken into thin strips
In a bowl or plastic bag toss the egg white with the chicken.
Mix in the 3 tablespoons of cornstarch (you can use more if needed)
Put the chicken into a pot of boiling water for 2-3 minutes to blanch it (As the water starts to boil agian it will get really foamy. This is normal!)
With a slotted spoon or colander pull the chicken out of the boiling water. (This is called velvetting the chicken).
In a Wok or skillet stir fry the chicken with the brown sauce. Stir the mixture and cook until it's hot and bubbly! Serve over brown rice.
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