La Choy Chinese Chicken With Water Chestnuts

• 1 lb boneless chicken breast, skin removed
• 3 tablespoons cornstarch
• 1 tablespoon egg white, slightly beaten
• 1/2 teaspoon salt
• 1 1/2 cups low sodium chicken broth
• 2 1/2 tablespoons low sodium soy sauce
• 1 tablespoon sugar
• 1/4 cup peanut oil
• 1 (6 ounce) package frozen pea pods, thawed
• 1 teaspoon fresh gingerroot, minced
• 2 garlic cloves, minced
• 3 small tomatoes, quartered
• 1 (8 ounce) can sliced water chestnuts

1. Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
2. Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
3. Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
4. Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
5. Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
6. Serve immediately with rice or noodles.

chicken breast, cornstarch, egg white, salt, chicken broth, soy sauce, sugar, peanut oil, fresh gingerroot, garlic, tomatoes, water chestnuts

Taken from www.food.com/recipe/la-choy-chinese-chicken-with-water-chestnuts-395920 (may not work)