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:

1. Cut chicken into 2-inch pieces.
2. Combine oil and egg white. Pour over chicken.
3. Marinate for 30 minutes.
4. In a wok or non-stick skillet, heat sunflower oil.
5. Add chicken and garlic. Saute for 15 minutes, stirring frequently.
6. Add carrots and bamboo shoots. Stir-fry for 5 minutes or until carrots become crisp-tender.
7. Add water chestnuts. Stir-fry for 2-3 minutes.
8. In a saucepan, heat 3/4 cup of stock to boil.
9. Add rice vinegar.
10. 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.
11. Pour over chicken.
12. Cook for 1-2 minutes.
13. Serve hot

Recipe courtesy of Sify Bawarchi