Ingredients
-
1
-
3
-
1
-
1/2
-
1 1/2
-
2 1/2
-
1
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
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
Done
|
Meanwhile, in Small Bowl Combine Chicken Broth, Soy Sauce, 2 Tbsp Cornstarch, and Sugar. Mix Well and Set Aside. |
|
3
Done
|
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
Done
|
Saute Ginger and Garlic in Remaining Oil For 1 Minute. Add Peapods and Stir-Fry Until Crisp-Tender. |
|
5
Done
|
Add Chicken and Cornstarch Mixture Back Into Skillet. Cook, Stirring Constantly, Until Mixture Thickens. |
|
6
Done
|
Serve Immediately With Rice or Noodles. |
