Serves 4-6
Ingredients:
- 2 large egg whites
- 4 teaspoons cornstarch, divided use
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 6 tablespoons ketchup
- 1/4 cup water
- 3 tablespoons vinegar
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 2 tablespoons vegetable oil, divided use
- 1-2 red bell peppers, cut into strips
- 1 cup snap peas, trimmed and cut into 1-inch pieces
- 1 cup edamame
- 1 cup broccoli florets
- 1/2 cup basil, julienned
Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Pat the chicken pieces dry and add to bowl; toss to coat.
Combine remaining 1 teaspoon cornstarch, ketchup, water, vinegar, brown sugar, soy sauce, and salt in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pepper and peas to pan; cook 2 minutes, stirring frequently.
Add edamame and broccoli to pan; cook 2 minutes, stirring occasionally. Transfer the veggie mixture to a plate.
Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done.
Add ketchup mixture and veggie mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened.
Sprinkle with basil; serve immediately with rice. read more words!
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