Serves: 2
Total Calories: 421
1. Cut the broccoli into small pieces and steam them for a few minutes. Slice the chicken breasts and cut the green onion to 1-inch long pieces. Marinate the chicken pieces with egg white, cooking wine, cornstarch and 1 teaspoon vegetable oil. Let it sit for at least 20 minutes.
2. Heat the oil to 300° F and stir-fry the chicken pieces for a short time. Remove the chicken and drain the oil.
3. Heat 1/2 tablespoon olive oil to 250° F and add the chicken broth, and splenda. Stir until the mixture is boiling. Quickly add the cornstarch with water in and follow with the chicken and broccoli. Stir a little and add a little sesame oil and black pepper.
This Broccoli Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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