2 boneless, skinless chicken breasts
1 egg white (optional)
1 ½ teaspoons starch (optional)
2-3 tablespoons oil
1 ½ teaspoons ginger, peeled and finely chopped (optional)
1 clove garlic, finely chopped
¼ cup peapods
¼ cup sliced carrots
¼ cup sliced zucchini
¼ cup sliced mushrooms
¼ cup sliced yellow peppers
½ cup Ying's Stir Fry Sauce
Cut chicken breast into thin strips and put into mixing bowl. For extra tender chicken, stir in egg white, then 1 and ½ teaspoons starch. Mix well.
1. Heat oil in a wok over medium heat.
2. Add ginger and garlic, stir until aromatic, then add chicken.
3. Stir-fry for 30 seconds, then add vegetables.
4. Stir fry until there's no more pink in the chicken, then stir in the sauce, and cook until the sauce is boiling and thickening. Stir until everything is evenly coated with sauce.
Makes 3 - 4 servings.