Brussels Sprouts and Chicken Stir Fry

A delicious stir-fry, economical and quick to make. I like to serve this over soba noodles and rice would work as well. Don't let the length of the ingredients list put you off.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 1  large  egg white
• 2  teaspoons cornstarch, divided
• 6  ounces boneless skinless chicken breasts, cut into 3/4 inch pieces
• 2  cups Brussels sprouts, trimmed and halved, if large, quartered
• 1 1⁄2 tablespoons soy sauce
• 1⁄2 teaspoon sugar
• 3⁄4 tablespoon rice vinegar
• 3  tablespoons chicken broth
• 1⁄2 teaspoon  sesame oil
• 1⁄2 teaspoon cold water
• 2  tablespoons  vegetable oil
• 1  shallot, minced
• 1  garlic clove, minced
• 2  teaspoons gingerroot, peeled and minced
• 1⁄2 red bell pepper, cut into 3/4 inch pieces
• 1⁄2 cup scallion, cut diagonally into 3/4 inch pieces
• 4  ounces water chestnuts, sliced thin, blanched for 30 seconds, cooled under cold water
•  salt and pepper

Directions

1. Whisk egg white and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil Brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
2. In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
3. Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
4. Stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the Brussels sprouts and stir-fry 1 minute.
5. Make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
6. Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.