Ingredients:
• 2 whole – Chicken breasts, skinned and boned
• 1 – Egg white
• 4 tsp – Sunflower oil
• 1/4 cup – chopped Garlic
• 2 – carrots, sliced diagonally into thirds
• 1/2 cup – Bamboo shoots
• 1/2 cup – Water Chestnuts
• 1 – cup homemade or canned Chicken broth
• 1 tbsp – Rice Vinegar
• 1 tbsp – Arrowroot
Method:
- Cut chicken into 2-inch pieces.
- Combine oil and egg white. Pour over chicken.
- Marinate for 30 minutes.
- In a wok or non-stick skillet, heat sunflower oil.
- Add chicken and garlic. Saute for 15 minutes, stirring frequently.
- Add carrots and bamboo shoots. Stir-fry for 5 minutes or until carrots become crisp-tender.
- Add water chestnuts. Stir-fry for 2-3 minutes.
- In a saucepan, heat 3/4 cup of stock to boil.
- Add rice vinegar.
- Combine remaining 1/4 cup stock with arrowroot and gradually add to boiling broth, stirring constantly for 2-3 minutes, or until broth begins to thicken.
- Pour over chicken.
- Cook for 1-2 minutes.
- Serve hot
Recipe courtesy of Sify Bawarchi