Chicken And Vegetables Stir Fry Recipe

Ingredients
  • 1 egg white
  • 1 tablespoon white wine
  • 1 tablespoon cornstarch
  • 1/2 teaspoon Salt
  • 1 pound chicken breast tenders, cut inch bite-size pieces
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1 cup carrots, thinly sliced or coarsely grated
  • 1/2 cup green onions, sliced (whites and greens)
  • 1 clove garlic, pressed or crushed
  • 1 green bell pepper, thinly sliced (small)
  • 1 cup zucchini, thinly sliced or coarsely grated
  • 1 cup mushrooms, thinly sliced
  • 1/2 cup almonds, slivered and slightly toasted
  • 2 cups cooked rice
Directions
Combine egg white, wine, cornstarch, and salt. Put chicken in zip-lock plastic bag and pour in marinade. Toss to coat and let stand 1 hour. Heat oil in wok. Remove chicken from marinade and sauté until browned. Add soy sauce and carrots. Cook 2 minutes. Add onion, garlic and pepper. Cook 2 to 3 minutes. Add zucchini, mushrooms, and almonds. Cook 2 to 3 minutes. Serve over hot rice.
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