Chinese Chicken & Broccoli

• 2 chicken breasts, sliced 1/4 inch thick
• 2 large egg whites
• 4 tablespoons soy sauce, divided
• 1 tablespoon rice vinegar
• sesame oil
• 2 tablespoons cornstarch, divided
• 2 heads broccoli florets
• 3 medium carrots, sliced 1/4 inch bias
• 4 large garlic cloves, chopped
• 1 inch fresh ginger, chopped
• 1/4 teaspoon five-spice powder
• 1/4 cup oyster sauce

1. In a bowl combine the chicken, egg whites, 2 tablespoons soy sauce, vinegar, 1 tablespoons oil and 1 tablespoons corn starch. Mix well and set aside for 20 minute.
2. In the meantime, Bring a large pot of water to a boil. In a small bowl combine 2 tablespoons soy sauce and 1 tablespoons corn starch, mix well and set aside. To the boiling water, add in the broccoli and carrots and blanch for 1 minute Drain and rinse under cold water and set aside.
3. In a wok, over high heat, add 2 tablespoons oil and when hot add the chicken and stir-fry until no longer pink, about 2 to 3 minute Remove and set aside.
4. To the wok, over high heat, add the garlic, ginger and five spice and stir-fry until fragrant, about 30 sec. Add in the carrots and broccoli, and stir-fry for 2 to 3 minute Return the chicken, add in the oyster sauce and soy sauce mixture and stir-fry until thickened about 1 to 2 min, plate and serve.

chicken breasts, egg whites, soy sauce, rice vinegar, sesame oil, cornstarch, broccoli florets, carrots, garlic, ginger, fivespice powder, oyster sauce

Taken from www.food.com/recipe/chinese-chicken-broccoli-520991 (may not work)