Stir-Fry Chicken And Vegetables - cooking recipe

Ingredients

1 egg white
1 Tbsp. Chablis or other dry white wine
1 Tbsp. cornstarch
1/4 tsp. salt
1 lb. boneless chicken breasts, cut into bite-size pieces
1/4 c. vegetable oil
1/4 c. soy sauce
1 c. sliced thin carrots
1/2 c. sliced green onions
1 clove garlic, crushed
1 small green pepper, thinly sliced
1 c. thinly sliced zucchini
1 c. thinly sliced mushrooms
1/3 c. slivered almonds, toasted
2 1/2 c. hot cooked brown rice

Preparation

Combine first 4 ingredients; stir well.
Add chicken pieces, tossing well.
To coat, let stand 1 hour.
Heat oil in a large skillet.
Remove chicken from marinade.
Saute chicken in oil until lightly browned.
Add soy sauce and carrots, stirring well. Cook an additional 2 minutes, stirring well.
Add green onions, garlic and peppers.
Stir an additional 2 to 3 minutes.
Add zucchini, mushrooms and almonds.
Cook 2 to 3 minutes.
Serve over hot rice.
Yield: 5 servings.
Contains 299 calories per serving.