Chicken Sesame Stir-Fry

• 1 lb. chicken, cut into strips
• 2 cloves crushed garlic
• 1 tsp. plus 1 Tbsp. cornstarch, divided
• 1/2 c. sesame seeds
• 2 carrots, sliced
• 2 small onions, cut into 8 chunks each
• 3/4 c. low sodium soy sauce
• 1 tsp. ground ginger
• 1 egg white, beaten
• 1/4 c. canola oil
• 1 c. asparagus tips
• 1 (8 oz.) can sliced water chestnuts

1. Marinate chicken in soy sauce, garlic and ginger.
2. Remove chicken after 15 minutes and set aside.
3. Whisk 1 teaspoon cornstarch into marinade.
4. In a separate bowl, combine egg white and remaining 1 tablespoon cornstarch.
5. Dip chicken strips into egg mixture and coat with sesame seeds.
6. Over very high heat, brown chicken in hot oil; remove.
7. Add carrots, onions, asparagus tips and water chestnuts; stir-fry for 3 minutes.
8. Stir in marinade and cook until thick.
9. Stir in chicken, stirring to blend flavors. Serve with boiled rice.

chicken, garlic, cornstarch, sesame seeds, carrots, onions, soy sauce, ground ginger, egg, canola oil, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38080 (may not work)