Chicken Stir Fry

By McLean

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 egg white
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 3 medium zucchini
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 2 large cloves garlic, finely chopped
• 1 teaspoon finely chopped ginger root
• 8 oz. mushrooms, sliced (about 3 cups)
• 1/2 cup chicken broth
• 2 tablespoons soy sauce

Details

Servings 4

Preparation

Step 1

Cut chicken into 2 x 1-inch strips.

Mix egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and salt in a 1 1/2-quart bowl. Stir in chicken. Cover and refrigerate for 20 minutes.

Cut zucchini lengthwise into halves. Cut each half diagonally into 1/4-inch slices. Mix 2 tablespoons cornstarch and the water. Reserve.

Heat oil in a 12-inch skillet or wok over high heat until hot. Add chicken. Cook and stir until chicken turns white, about 3 minutes. Remove chicken from skillet. Add onion, garlic and ginger root. Cook and stir until garlic is brown. Add zucchini and mushrooms. Cook and stir 2 minutes. Stir in chicken, broth and 2 tablespoons soy sauce. Heat to boiling. Stir in reserved cornstarch mixture. Boil and stir one minute.