Chicken and Broccoli Stir Fry

1 egg white
2 Tbsp. rice wine  (you can also use rice vinegar, sherry or white wine)
3 Tbsp. plus 2 tsp. cornstarch, divided
2 tsp. kosher salt
1 lb. boneless, skinless chicken breasts, thinly sliced
3 Tbsp. low-sodium soy sauce
2 Tbsp. ketchup
4 tsp. dark brown sugar
2 tsp. chili garlic sauce*
2 tsp. sesame oil
1 Tbsp. garlic, minced
1 Tbsp. fresh ginger, minced
5 cups broccoli, cut into bite-sized pieces
1 cup reduced-sodium chicken broth
4 medium scallions, thinly sliced

In a glass dish, whisk together egg white, rice wine, 3 Tbsp. cornstarch and salt. Add chicken and toss to coat. Cover and refrigerate for 30 minutes (or up to overnight).

In a small bowl, whisk together soy sauce, ketchup, brown sugar, chili sauce and remaining 2 tsp. cornstarch. Set aside.

When ready to cook, bring a large pot of water to a boil; drain chicken to remove excess marinade (you can do this with a slotted spoon) and add to pot. Poach chicken until it is cooked through, about 4 minutes. Drain well and set aside.

Heat sesame oil in a large nonstick skillet or wok over medium heat. Add garlic and ginger and 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 sauce has thickened, about 3 minutes. Garnish with scallions and serve.

Serves 6 (about one cup per serving)
WWPP Per serving: 4