1. Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes. 2. Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside. 3. Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside. 4. Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender. 5. Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens. 6. Serve immediately with rice or noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
