This is another fast, easy and tasty recipe that I often make, I can't remember where I got it from (many years ago!). Its a great recipe if you are working or trying to get dinner on the table quickly. Just add a side salad and whole wheat dinner roll and you're done.
Use deboned and skinned chicken breasts, tenders or occasionally turkey fillets, whichever is the best buy, you'll need about 700gr or 24oz of raw poultry . Having the meat slightly frozen makes it easier to slice as well as quickly cooking. I use yellow, orange and green peppers for colour and variety; and usually have on hand egg whites that comes in cartons.
This recipe serves 4. We are just two, so I serve the leftover cold cooked chicken in a salad for lunch the next day, or freeze it to have an even quicker meal another time.
2 chicken breasts, skinned and boneless; slightly frozen and sliced very thinly
2 tsp cornstarch
1 tbsp water
2 tbsp light soy sauce
1 tsp salt
2 egg whites
1 tbsp of canola or other vegetable oil
1 carrot, grated
1 green onion, chopped fine
1 green pepper, grated or chopped fine.
1/2 tsp ginger
1 tsp sugar
Slice the chicken very thinly. Dissolve the cornstarch in cold water with soy sauce. Add salt, water and egg whites and mix well. Put half of this mixture to one side for now. Combine the rest with the chicken, stirring chicken to coat it well. Heat the oil in a non-stick pan. Add the chicken; cook and stir 5 minutes. Add the vegetables and stir-fry another 2 minutes. Add ginger and sugar. Add the sauce mixture (that you had put aside) and stir-cook until chicken is cooked through and evenly glazed.
