2 boneless, skinless chicken breasts
¼ teaspoon salt
1 egg white
1 ½ teaspoons starch
4 tablespoons oil
2-3 cups broccoli
1/3 cup sliced carrots or red bell peppers
1 ½ teaspoons ginger, peeled and finely chopped
1 clove garlic, finely chopped
½ cup Ying's Stir Fry Sauce
1. Cut chicken breast into thin strips and put into mixing bowl. Add a little salt. Stir in egg white, then 1 and ½ teaspoons starch. Mix well.
2. Heat 2 tablespoon of the oil over medium heat in a large preheated wok or skillet. Stir in broccoli and carrots or peppers, stir-fry for 3 minutes or until broccoli is tender, but still crunchy. Don’t overcook. Pour into container and set aside.
3. Heat remaining oil over medium heat. Add ginger and garlic, stir until aromatic, then add chicken. Stir-fry until chicken is cooked, stirring often.
4. Stir in the sauce, and cook for about 1 minute or until the sauce is heated through. Stir in broccoli. Stir-fry until everything is evenly coated with sauce.
Makes 3 - 4 servings