La Choy Chinese Chicken With Water Chestnuts - cooking recipe

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

Preparation

Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
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.
Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
Serve immediately with rice or noodles.