Ingredients:
1 large egg whites
2 teaspoons cornstarch, divided
6 ounces boneless skinless chicken breasts, cut into 3/4 inch pieces
2 cups Brussels sprouts, trimmed and halved, if large, quartered
1 1/2 tablespoons soy sauce
1/2 teaspoon sugar
3/4 tablespoon rice vinegar
3 tablespoons chicken broth
1/2 teaspoon sesame oil
1/2 teaspoon cold water
2 tablespoons vegetable oil
1 shallots, minced
1 garlic cloves, minced
2 teaspoons gingerroot, peeled and minced
1/2 red bell peppers, cut into 3/4 inch pieces
1/2 cup scallions, cut diagonally into 3/4 inch pieces
4 ounces water chestnuts, sliced thin, blanched for 30 seconds, cooled under cold water
salt and pepper
Directions:
Whisk egg white and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil Brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
Stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the Brussels sprouts and stir-fry 1 minute.
Make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.
Servings: 2-3
Time preparation: 25 min.
Time total: 25 min.