La Choy Chinese Chicken With Water Chestnuts

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb boneless chicken breast, skin removed
• 3 tablespoons cornstarch
• 1 tablespoon egg , 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

Recipe

• 1 cut chicken into bite-sized pieces. in medium bowl, combine chicken, 1 tbsp cornstarch, egg , and salt. stir to coat. refrigerate 15 minutes.
• 2 meanwhile, in small bowl combine chicken broth, soy sauce, 2 tbsp cornstarch, and sugar. mix well and set aside.
• 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 saute ginger and garlic in remaining oil for 1 minute. add peapods and stir-fry until crisp-tender.
• 5 add chicken and cornstarch mixture back into skillet. cook, stirring constantly, until mixture thickens.
• 6 serve immediately with rice or noodles.