Description

Make this classic Chinese dish in your home that tastes just as good as the restaurant's. It's made with healthy vegetables and chicken in a savory sauce. Serve it over rice, if desired.

Ingredients

• 1 lb. boneless skinless chicken breasts, thinly sliced
• 1 large egg white
• 2 T. plus 1 t.cornstarch, divided
• 1 T. vegetable oil, divided
• 2 t. minced garlic
• 1 t. minced ginger
• 2 c. sliced mushrooms
• 1 c. snow peas
• 1/2 cu. thinly sliced carrots
• 1 T. water
• 8 oz. can sliced water chestnuts, drained
• 8 oz. can sliced bamboo shoots, drained
• 3/4 cu.chicken stock
• 1 1/2 t. sugar
• 1 T. soy sauce
• 1 1/2 t. sesame oil
• salt and pepper, to taste
• cooked rice, if desired

Steps

1. In a medium bowl, whisk together egg white and 1 T. cornstarch. Add chicken slices; toss to coat. Refrigerate 30 minutes; drain and discard any excess liquid.
2. In a large saucepan, heat 1 t. oil over medium high heat. Add carrots and 1 T. water; cook 2-3 minutes, stirring constantly. Add mushrooms; cook 3-4 minutes or until mushrooms are browned and tender. Add snow peas; cook 1-2 minutes or until tender. Stir in water chestnuts and bamboo shoots; season vegetables with salt and pepper, to taste.
3. Remove vegetables from pan; place on a plate/platter; cover with foil, to keep warm.