Ingredients
1lbchicken breasts,boneless skinless, thinly sliced
1large egg white
2tbspcornstarch,+1 tsp, divided use
1tbspvegetable oil,divided use
2tspgarlic,minced
1tspginger,minced
2cupsmushrooms,sliced
1cupsnow peas
½cupcarrots,thinly sliced
8ozwater chestnuts,1 can
8ozbamboo shoots,1 can, sliced and drained
¾cupchicken stock
1½tspsugar
1tbspsoy sauce
1½tspsesame oil
salt and pepper,to taste
Preparation
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.
In a large saucepan, heat 1 teaspoon of oil over medium-high heat. Add the carrots and 1 tablespoon of water and cook 2 to 3 minutes, stirring constantly.
Add the mushrooms and cook for 3 to 4 minutes or until mushrooms are browned and tender.
Add the snow peas and cook 1 to 2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.
Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.
Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil over medium high heat.
Add the chicken to the pan and season with salt and pepper to taste. Cook for 3 to 4 minutes, stirring occasionally until chicken is cooked through. Add the garlic and ginger and cook for 30 seconds more.
In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch.
Add the vegetables back to the pan and heat through for 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.
Serve immediately, over rice if desired.
