Ingredients
1 pound boneless skinless chicken breasts, thinly sliced
1 large egg white
2 tablespoons + 1 teaspoon cornstarch, divided use
1 tablespoon vegetable oil, divided use
2 teaspoons minced garlic
1 teaspoon minced ginger
2 cups sliced mushrooms
1 cup snow peas
1/2 cup thinly sliced carrots
1 8-ounce can sliced water chestnuts, drained
1 8-ounce can sliced bamboo shoots, drained
3/4 cup chicken stock
1 and 1/2 teaspoons sugar
1 tablespoon soy sauce
1 and 1/2 teaspoons sesame oil
Salt and pepper to taste
Instructions
In a medium bowl, whisk together egg white and 1 tablespoon cornstarch. Add chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard excess liquid.
Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add carrots and 1 tablespoon water; cook 2-3 minutes, stirring constantly.
Add mushrooms; cook 3-4 minutes until browned and tender. Add snow peas; cook 1-2 minutes until tender. Stir in water chestnuts and bamboo shoots. Season with salt and pepper. Remove from pan; cover to keep warm.
Wipe out pan. Heat remaining oil over medium-high. Add chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 3-4 minutes. Add garlic and ginger; cook 30 seconds more.
Whisk together chicken stock, sugar, soy sauce, sesame oil, and remaining cornstarch. Add vegetables back to pan; heat through. Pour in sauce; bring to boil. Boil 1 minute or until sauce thickens, stirring occasionally.
Serve immediately, over rice if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes