La Choy Chinese Chicken With Water Chestnuts

Recipe by Maureen in MA
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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
  • Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
  • 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.
  • Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
  • Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
  • Serve immediately with rice or noodles.
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