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Ingredients
  • subheading: MARINADE/VELVETING:
  • 1 pound chicken breasts chopped into 1 ½-inch pieces
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon Japanese rice wine or dry sherry see notes in post
  • 1 teaspoon Asian chili sauce or Sriracha
  • 1 teaspoon baking soda
  • subheading: SAUCE:
  • ⅓ cup low sodium chicken broth
  • ¼ cup oyster sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon Japanese rice wine or dry sherry
  • 1 to 3 teaspoons Asian chili sauce or Sriracha
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • ½ teaspoon pepper
  • subheading: STIR FRY:
  • 4 to 6 cloves garlic minced
  • 1 tablespoon minced ginger
  • 4 to 5 cups broccoli florets, cut into bit size pieces
  • 2 tablespoons water
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