The Secret to Chinese Takeout Chicken

Ever wonder how your favorite Chinese restaurant creates those tender bites of chicken? It's easier than you think!


  • 1 lb boneless skinless chicken breasts, sliced
  • 1 egg white
  • 1 tbsp white wine
  • 1 tbsp cornstarch
  • ¼ tsp salt
  • Stir-fry sauce:
  • ¼ cup low-sodium soy sauce
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • For the rest:
  • 3 cups broccoli florets
  • 3 tbsp water
  • 2 tsp ginger root, grated
  • 3 garlic cloves, minced
  • Oil for pan


  1. In a bowl, combine egg white, wine, cornstarch, and salt. Add the sliced chicken and coat well. Cover and place in the fridge for at least 1 hour or preferably overnight.
  2. Fill a medium pot with water and heat to a boil. Add marinated chicken and gently separate the slices to avoid clumping. After about 30 seconds, remove the chicken with a strainer and set aside.
  3. In a small bowl, mix sauce ingredients together and set aside.
  4. In a pan on medium-high heat, add oil, broccoli, and water. Stir and then cover for 2 minutes. Uncover and allow the water to evaporate. Drizzle a little more oil, then stir in garlic and ginger. After 2 minutes add the slightly poached chicken and allow to slightly brown. Add sauce, stir, and cook until thickened and is evenly distributed.