La Choy Chinese Chicken With Water Chestnuts |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is from La Choy Simple Classics - Best Recipes cookbook. Both my husband and I enjoy it with white or brown rice. 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.
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