Ingredients

2

tablespoons chili garlic sauce

2

tablespoons sugar

1

tablespoon rice vinegar

1/4

cup all-purpose flour

2

tablespoons cornstarch

1

egg white

1

tablespoon soy sauce

10

oz boneless skinless chicken thighs, cut into bite-size pieces (about 3 chicken thighs)

2

tablespoons vegetable oil

1

bunch broccoli florets, cut into bite-size pieces (about 3 cups)

6

green onions, thinly sliced on the bias (2/3 cup)

2

cups cooked white rice

Preparation

In small bowl, mix chili garlic sauce, sugar and vinegar; set aside. In large bowl, mix flour and cornstarch with whisk; set aside.

In medium bowl, beat egg white and soy sauce. Add chicken; toss to coat. Transfer chicken a few pieces at a time to bowl with flour mixture; toss to coat, then transfer to plate. Discard any leftover extra egg mixture and flour mixture.

In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to skillet; cook 6 to 7 minutes, turning once, until chicken is crispy and browned on outside. If pieces of chicken stick together, break apart with spatula.

Add broccoli to skillet; cook 3 to 4 minutes, stirring frequently, until broccoli is softened and browned on edges, and chicken is no longer pink in center. Add chili garlic sauce mixture to pan; cook 1 to 2 minutes longer, stirring until mixture is thoroughly coated. Stir in green onions.

Divide rice among 4 bowls. Divide chicken mixture over rice.