Chinese Chicken Stir Fry

By ctaubenheim

Added garlic in marinade. Maybe add garlic and nuts to veggies and more sesame oil - rice wine. Had a heavy soy sauce taste.

Ingredients

• 1 egg white
• 1 Tbsp dry sherry
• 1 tsp cornstarch
• 3 (4oz skinned, boned chicken breast halves, cut into 1 inch cubes
• 3 Tbsp low sodium soy sauce
• 2 Tbsp water
• 1 Tbsp rice wine
• 1 1/2 tsp cornstarch
• 2 tsp sesame oil
• vegetable cooking spray
• 1 Tbsp vegetable oil, divided
• 1 (16oz) pkg frozen broccoli, green beans, pearl onions, and red peppers,
• thawed
• 1 (8oz) can bamboo shoots, drained
• 1 (6oz) pkg frozen snow pea pods, thawed
• 3 cups cooked long grain rice (cooked without salt or fat)

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Combine first 3 ingredients in a medium bowl; beat with a wire whisk under frothy. Add chicken, stirring to coat chicken. Cover and refrigerate at least 15 minutes. Combine soy sauce, water, wine, 1 1/2 tsp cornstarch, and sesame oil, stir well and set aside. Coat a wok or large nonstick skillet with cooking spray; add 2 tsp vegetable oil. Place over medium high heat (375) until hot. Add chicken, and stir fry 3 minutes or until lightly browned. Remove chicken from wok. Drain and pat dry with paper towels. Wipe drippings from wok with a paper towel. Add remaining 1 tsp vegetable oil to wok; place over medium high heat until hot. Add mixed vegetables, bamboo shoots, and snow peas; stir fry 3-4 minutes or until crisp-tender. Add soy sauce mixture; stir well. Return chicken to wok. Cook, stirring constantly, until mixture is thickened and thoroughly heated. Sever chicken mixture over rice.