Stir-Fry Chicken And Vegetables

• 1 egg white
• 1 Tbsp. Chablis or other dry white wine
• 1 Tbsp. cornstarch
• 1/4 tsp. salt
• 1 lb. boneless chicken breasts, cut into bite-size pieces
• 1/4 c. vegetable oil
• 1/4 c. soy sauce
• 1 c. sliced thin carrots
• 1/2 c. sliced green onions
• 1 clove garlic, crushed
• 1 small green pepper, thinly sliced
• 1 c. thinly sliced zucchini
• 1 c. thinly sliced mushrooms
• 1/3 c. slivered almonds, toasted
• 2 1/2 c. hot cooked brown rice

1. Combine first 4 ingredients; stir well.
2. Add chicken pieces, tossing well.
3. To coat, let stand 1 hour.
4. Heat oil in a large skillet.
5. Remove chicken from marinade.
6. Saute chicken in oil until lightly browned.
7. Add soy sauce and carrots, stirring well. Cook an additional 2 minutes, stirring well.
8. Add green onions, garlic and peppers.
9. Stir an additional 2 to 3 minutes.
10. Add zucchini, mushrooms and almonds.
11. Cook 2 to 3 minutes.
12. Serve over hot rice.
13. Yield: 5 servings.
14. Contains 299 calories per serving.

egg, chablis, cornstarch, salt, chicken breasts, vegetable oil, soy sauce, thin carrots, green onions, clove garlic, green pepper, zucchini, mushrooms, slivered almonds, hot cooked brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174233 (may not work)