1. Marinate the chicken in the egg white while you parboil the vegetables. 2. Bring the water to a boil and add the carrots. 3. Cover and bring the water back to a boil and cook for a minute. 4. Add the asparagus and boil for another minute. 5. Drain the vegetables, cool them in cold water and set aside. 6. In a wok or large skillet, heat the vegetable oil. 7. When very hot, add the chicken and stir-fry over high heat for 1 minute or until the chicken is opaque. 8. Add the garlic, carrots and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken. 9. Add the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds. 10. Add the dissolved cornstarch and simmer for 30 seconds. 11. Season with salt to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
