La Choy Chinese Chicken With Water Chestnuts

Submitted by Maureen in MA

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

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 1 lb boneless chicken breast, skin removed
• 3 tablespoons cornstarch
• 1 tablespoon egg white, slightly beaten
• 1⁄2 teaspoon salt
• 1 1⁄2 cups low sodium chicken broth
• 2 1⁄2 tablespoons low sodium soy sauce
• 1 tablespoon sugar
• 1⁄4 cup peanut oil
• 1 (6 ounce) package frozen pea pods, thawed
• 1 teaspoon fresh gingerroot, minced
• 2 garlic cloves, minced
• 3 small tomatoes, quartered
• 1 (8 ounce) can sliced water chestnuts

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.

Reviews

[GingerlyJ]

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