Ingredients
- 1 pound of boneless skinless chicken breasts, thinly sliced
- 1 large egg white
- 2 tablespoons + 1 teaspoon of cornstarch divided use
- 1 tablespoon vegetable oil divided use
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 cups of sliced mushrooms
- 1 cup of snow peas
- 1/2 cup of thinly sliced carrots
- 1 8-ounce can of sliced water chestnuts drained
- 1 8-ounce can of sliced bamboo shoots drained
- 3/4 cup chicken stock
- 1 1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons sesame oil
- salt and pepper to taste
Instructions
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In a medium bowl whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.
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In a large saucepan, heat 1 teaspoon of oil over medium high heat. Add the carrots and 1 tablespoon of water and cook 2-3 minutes, stirring constantly.
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Add the mushrooms and cook for 3-4 minutes or until mushrooms are browned and tender.
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Add the snow peas and cook 1-2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.
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Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.
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Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil over medium high heat.
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Add the the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add the garlic and ginger and cook for 30 seconds more.
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In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch.
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Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the high to heat. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.
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Serve immediately, over rice if desired.Source : allrecipes