- 20 mins
- 35 mins
Ingredients
- 1 egg white
- 1 Tbsp dry sherry
- 1 tsp cornstarch
- 1 garlic clove, minced
- 3 (4oz) skinned, boned chicken breast halves, cut into 1 inch cubes
- 2 Tbsp low sodium soy sauce
- 2 Tbsp water
- 1 Tbsp rice water
- 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)
Preparation
Step 1
Combine first 4 ingredients in a medium bowl; beat with a wire whisk until 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 to 4 minutes or until crisp tender. Add soy sauce mixture; stir well. Return chicken to work. Cook, stirring constantly until mixture is thickened and thoroughly heated. Serve chicken mixture over rice.