Chicken with Broccoli

This is not my recipe. I found it on about.com. It originally called for 2 different kinds of soy sauce. I replaced the the dark soy sauce, with low sodium chicken broth (I've attempted Chinese food before and it always came out too salty). It was a huge success with everyone! It sounds more complicated than it actually is! Try it! You'll be pleasantly surprised!

Chicken
3/4-1 pound boneless skinless chicken breasts
1 large egg white
1 tbs cornstarch
1/4 tsp salt

Sauce
2 tbs oyster sauce
1 tbs light (low sodium) soy sauce
1 tbs chicken broth
1 tbs water

Broccoli
1 pound broccoli
1/2 c water
1/4 tsp salt, or to taste
1/2 tsp granulated sugar, or to taste

Other
2 cloves garlic
1 tsp cornstarch mixed with 1 tbs water
2 c plus 4 tbs vegetable, or peanut, oil

Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the chicken in a sealed container in the refrigerator for 30 minutes.

While the chicken is marinating, prepare the sauce and vegetables. For the sauce, mix together the oyster sauce, light soy, chicken broth, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the florets into 3 or 4 pieces. Crush the garlic.

Preheat wok. Heat 2 cups oil in the wok until it reaches 275 degrees. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.

Drain the oil out of the wok, or preheat a second wok, on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over rice.

Serves 2-4

NOTE: I do not own a wok. I simply used my cast iron pan to fry the chicken and the largest non-stick skillet I own for the broccoli and mixing the final product.