La Choy Chinese Chicken With Water Chestnuts

Total Time
25mins
Prep 15 mins
Cook 10 mins

This recipe is from La Choy Simple Classics - Best Recipes cookbook. Both my husband and I enjoy it with white or brown rice.

Ingredients Nutrition

Directions

  1. Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
  2. Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
  3. Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
  4. Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
  5. Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
  6. Serve immediately with rice or noodles.
Most Helpful

simple but great for a weeknight meal.. I just wish it had a bit more to it

GingerlyJ October 22, 2009