 | | Directions | | Combine egg white, wine, cornstarch and salt. Put chicken in zip-lock plastic bag and pour in egg mixture. Toss to coat and let stand 1 hour. Heat oil in wok. Remove chicken from marinade and sauté until browned. Add soy sauce, carrots and peppers. Cook 2 minutes. Add broccoli, onion and minced garlic. Cook 2-3 minutes. Add mushrooms and almonds, if desired and cook 2-3 minutes. Serve over hot rice. |
|
|
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 1 egg white |
| - | | 1 tablespoon white wine |
| - | | 1 tablespoon cornstarch |
| - | | 1/2 teaspoon salt |
| - | | 1 pound chicken breast, boneless, skinless, cut into bite-sized pieces |
| - | | 1/4 cup olive oil |
| - | | 1/4 cup soy sauce |
| - | | 1 cup carrots, thinly sliced |
| - | | 1 bell pepper, thinly sliced |
| - | | 1 cup broccoli florets |
| - | | 1/2 cup green onions, sliced (whites and greens) |
| - | | 1 clove garlic, minced |
| - | | 1 cup mushrooms, thinly sliced (optional) |
| - | | 1/2 cup almonds, slivered, toasted (optional) |
| - | | 2 cups cooked rice |
| |
| |
