From Free Press Journal
Ingredients
2 whole chicken breasts, skinned and boned
1 egg white
4 teaspoons safflower oil
1/4 cup chopped garlic
2 carrots, sliced diagonally into thirds
1/2 cup bamboo shoots
1/2 cup water chestnuts
1 cut homemade or canned chicken broth
1 tablespoon rice vinegar
1 tablespoon arrowroot
Method:
- Cut chicken into 2-inch pieces.
- Combine oil and egg white; pour over chicken.
- Marinate 30 minutes.
- In a wok or nonstick skillet, heat safflower oil.
- Add chicken and garlic, and saute 15 minutes, stirring frequently.
- Add carrots and bamboo shoots; stir-fry 5 minutes, or until carrots are crisp-tender.
- Add water chestnuts; stir-fry 2-3 minutes.
- In a saucepan, heat 3/4 cup of stock to boiling.
- Add rice vinegar.
- Combine remaining 1/4 cup stock with arrowroot and gradually add to boiling broth, stirring constantly 2-3 minutes, or until broth begins to thicken.
- Pour over chicken.
- Cook 1-2 minutes.
Non Veggies Index
