Brussels Sprouts And Chicken Stir Fry

• 1 large egg white
• 2 teaspoons cornstarch, divided
• 6 ounces boneless skinless chicken breasts, cut into 3/4 inch pieces
• 2 cups Brussels sprouts, trimmed and halved, if large, quartered
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 3/4 tablespoon rice vinegar
• 3 tablespoons chicken broth
• 1/2 teaspoon sesame oil
• 1/2 teaspoon cold water
• 2 tablespoons vegetable oil
• 1 shallot, minced
• 1 garlic clove, minced
• 2 teaspoons gingerroot, peeled and minced
• 1/2 red bell pepper, cut into 3/4 inch pieces
• 1/2 cup scallion, cut diagonally into 3/4 inch pieces
• 4 ounces water chestnuts, sliced thin, blanched for 30 seconds, cooled under cold water
• salt and pepper

1. Whisk egg white and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil Brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
2. In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
3. Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
4. Stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the Brussels sprouts and stir-fry 1 minute.
5. Make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
6. Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.

egg white, cornstarch, chicken breasts, brussels sprouts, soy sauce, sugar, rice vinegar, chicken broth, sesame oil, cold water, vegetable oil, shallot, garlic, gingerroot, red bell pepper, scallion, water chestnuts, salt

Taken from www.food.com/recipe/brussels-sprouts-and-chicken-stir-fry-74304 (may not work)