In a glass dish, whisk together egg white, rice wine (or sherry), 3 tablespoons cornstarch, and add salt: add chicken and toss to coat. Cover dish and marinate chicken for 30 minutes (or overnight).
In a small bowl, whisk together soy sauce, ketchup, dark brown sugar, chili sauce and remaining 2 teaspoons cornstarch; set aside.
When ready to cook, bring a large pot of water to a boil; remove chicken from marinade and add to pot (discard marinade). Poach until chicken is cooked through, about 5 minutes; drain well and set aside.
Heat oil in a large nonstick skilled (or wok) over medium heat. Add garlic and ginger; cook, stirring, for 1 minute. Add broccoli and toss to coat. Pour broth over broccoli and increase heat to medium high; cover skillet and cook until broccoli is crisp-tender, about 5 minutes. Stir in chicken and reserved sauce; reduce heat to low and simmer until thick, about 3 minutes. Garnish with scallions and serve. Yields about 1 cup serving./
This is a weightwatchers recipe - 4 points plus per serving.
Ever wonder what the secret is to really tender stir-fry chicken? It's a simple egg white-cornstarch marinade and easy poaching technique that gives juicy results every time.