Sweet Asian chicken stir fry. So yummy, so easy.
Need: chicken, carrots, celery, green onion, onion, chicken stock, corn starch, soy sauce, 1 egg white, sweet chili sauce, pepper, ginger
Dice 1 full boneless chicken breast in to small 1/2 inch chunks. Take chicken, 1 egg white, 1 T soy sauce, 1 T corn starch and 1/4 t pepper. Mix and set a side of 20 minutes.
Dice 1 1/2 cups off carrots, 1 cup of celery, 1/2 cup of onion, 1 bunch of green onions. Set aside.
Mix 1/4 cup of chicken stock with 1 T cornstarch, set aside.
In a very hot large pan or wok, heat 1 T veg oil, cook chicken. For 3-5 minutes until done, remove from pan. Using the same pan add another tablespoon of vegetable oil and sautee the onions celery and carrots with 1/4 tea. Ground ginger for 2 minutes, add the chicken back in to the vegetables, add 1 tablespoon of soy sauce and a fourth a cup of sweet chili sauce and 1 1/2 cups of chicken stock. Cook this to a boil for two minutes. Now take your cornstarch and chicken stock mixture, stir it together and pour it into chicken and vegetables, this will thicken the sauce instantly as you stir it in. Make sure you stir it as you pour it in and continue to stir until it boils again. At this point put in your green onions and let them get warm. You can mix it up by adding water chestnuts or any other Asian ingredient that you like. this is wonderful all by itself or you can eat it over a bed of your favorite rice. It is simple easy and yummy it just takes a little time to get all your ingredients chopped. Enjoy