China Lane's Chicken and Broccoli

• 8 ounces boneless skinless chicken breasts
• 1 large broccoli, crown cut up into florets
• 8 slices bamboo shoots
• 1 dash white pepper
• 1 dash sesame oil
• 12 teaspoon salt
• 14 cup water
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 small egg white
• 12 teaspoon salt
• 12 teaspoon poultry seasoning
• 12 teaspoon sugar
• 12 teaspoon dried fried onions (optional)
• 1 garlic clove, minced
• 23 cup chicken broth
• 1 tablespoon cornstarch

1. Cut chicken on the bias and put pieces into a small bowl.
2. For the marinade, add salt and water to chicken and mix in by hand.
3. Add cornstarch and blend until completely dissolved.
4. Combine vegetable oil with egg white and add to chicken mixture.
5. Let chicken soak in the mixture for half an hour.
6. For the sauce, combine chicken seasoning, salt, sugar, freshly minced garlic, dried fried onion bits, chicken broth and cornstarch.
7. In a large pot of boiling water, blanch broccoli, bamboo shoots, carrots and the marinated chicken, about 30 seconds.
8. Drain chicken and vegetables.
9. In an oil-coated wok over medium-high heat, bring sauce mixture to a soft boil.
10. Add chicken and vegetables.
11. Season with white pepper and sesame oil to taste.
12. Serve with rice.

chicken breasts, broccoli, bamboo shoots, white pepper, sesame oil, salt, water, cornstarch, vegetable oil, egg, salt, poultry seasoning, sugar, onions, garlic, chicken broth, cornstarch

Taken from www.food.com/recipe/china-lanes-chicken-and-broccoli-184571 (may not work)