Chinese Chicken & Broccoli

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large head of broccoli, crowns only, cut into bite-sized pieces
• 1 tablespoon vegetable oil

Marinade:

• 3 grams sugar (1 tsp)
• 2 grams baking soda (1/2 tsp)
• 4 grams cornstarch (2 tsp)
• 15 ml water (1 tbsp)
• 15 ml reduced-sodium soy sauce (1 tbsp)
• 23 ml vegetable oil (2 tbsp)

Sauce:

• 15 grams flour (2 tbsp)
• 25 grams (2 tbsp) sugar
• 2 grams molasses
• 75 ml reduced-sodium soy sauce (1/4 cup + 1 tbsp)
• 15 ml rice vinegar (1 tbsp)
• 30 ml water (2 tbsp)
• 14 ml vegetable oil (1 tbsp)
• 1 gram garlic powder (1/2 tsp, or 4 cloves garlic, minced)

1. Mix the marinade ingredients in a small bowl – pour oven chicken.
2. Marinate the chicken while preparing the sauce and broccoli. Steam broccoli for just 3 minutes – set aside.
3. In a small bowl, whisk together the sauce ingredients.
4. In a wok or large skillet over medium-high heat, heat 1 tablespoon vegetable oil.
5. Add chicken with its marinade and a 1/4 cup (about half) of the sauce mixture. Sauté until chicken is golden brown, stirring frequently.
6. Add remaining sauce and the steamed broccoli. Cook for 2 minutes to thicken sauce or until broccoli is tender, but still crisp. For a thinner sauce, add about 1 tablespoon of water at a time until desired thickness has been reached.