Ingredients

• 2 whole - chicken breasts, skinned and boned
• 1 - egg white
• 4 tsp - sunflower oil
• 1/4 cup - chopped garlic
• 2 - carrots, sliced diagonally into thirds
• 1/2 cup - bamboo shoots
• 1/2 cup - water chestnuts
• 1 - cup homemade or canned chicken broth
• 1 tbsp - rice vinegar
• 1 tbsp - arrowroot

How to Make Garlic Chicken

• Cut chicken into 2-inch pieces.
• Combine oil and egg white. Pour over chicken.
• Marinate for 30 minutes.
• In a wok or non-stick skillet, heat sunflower oil.
• Add chicken and garlic. Saute for 15 minutes, stirring frequently.
• Add carrots and bamboo shoots. Stir-fry for 5 minutes or until carrots become crisp-tender.
• Add water chestnuts. Stir-fry for 2-3 minutes.
• In a saucepan, heat 3/4 cup of stock to boil.
• Add rice vinegar.
• Combine remaining 1/4 cup stock with arrowroot and gradually add to boiling broth, stirring constantly for 2-3 minutes, or until broth begins to thicken.
• Pour over chicken.
• Cook for 1-2 minutes.
• Serve hot