La Choy Chinese Chicken With Water Chestnuts

Ingredients

• 1 lb boneless chicken breast, skin removed
• 3 tablespoons cornstarch
• 1 tablespoon egg white, slightly beaten
• 1/2 teaspoon salt
• 1 1/2 cups low sodium chicken broth
• 2 1/2 tablespoons low sodium soy sauce
• 1 tablespoon sugar
• 1/4 cup peanut oil

• 1 (6 ounce) package frozen pea pods, thawed
• 1 teaspoon fresh gingerroot, minced
• 2 garlic cloves, minced
• 3 small tomatoes, quartered

• 1 (8 ounce) can sliced water chestnuts

Directions

1. 1

   Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.

2. 2

   Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.

3. 3

   Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.

4. 4

   Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.

5. 5

   Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.

6. 6

   Serve immediately with rice or noodles.