 | | Directions |
- Prepare the rice before starting to stir-fry so it is ready once the stir-fry is finished.
- Sauce: Combine all sauce ingredients and mix until cornstarch is dissolved. Set sauce aside.
- Combine chicken, egg white, soy sauce, and cornstarch in a bowl and stir until mixed thoroughly.
- Prepare & premeasure all ingredients before starting to cook. Have them all within reach.
- Heat oil using medium high heat. When oil is properly heated, add chicken mixture. Cook, stirring continually, until chicken is no longer pink.
- Remove chicken from wok or skillet. Drain the remaining oil except for two tablespoons.
- Add ginger and garlic and cook for approximately one minute, continuing to use medium high heat.
- Increase heat to high and add carrots and peppers, stir-frying for two minutes.
- Stir the sauce that has been set aside and add to the carrots and peppers. Stir continually until the sauce comes to a boil.
- Add the chicken and remaining ingredients. Cook just until heated all the way through. Serve immediately with rice.
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Prep Time: 1.5 hours
Cook Time: 30 minutes
Container: Wok or heavy skillet with high sides
Servings: 6
|  | | Ingredients | | - | | SAUCE: |
| - | | 1/2 cup chicken broth |
| - | | 5 tablespoons soy sauce |
| - | | 4 teaspoons cornstarch |
| - | | STIR-FRY: |
| - | | 1 pound chicken, boned, skinned, cut into 1/2" strips or cubes |
| - | | 1 egg white |
| - | | 1 teaspoon soy sauce |
| - | | 1 tablespoon cornstarch |
| - | | 1/2 cup oil |
| - | | 2 cloves crushed garlic (or 1/2 teaspoon of garlic powder) |
| - | | 1/2 teaspoon ginger |
| - | | 1 red pepper cut into strips |
| - | | carrots - amount comparable to strips of red pepper |
| - | | 1 can of sliced water chestnuts - drained |
| - | | 6 ounces chinese peapods (or snow peas) - thawed |
| - | | 1/4 cup cashews |
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| - | | 6 prepared rice servings |
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