Brussels Sprout And Chicken Stir Fry Recipe

• 1 lrg egg white
• 1 Tbsp. plus 1 tsp. cornstarch
• 1 whl boneless skinless chicken breast (about 3/4 lb.), cut into 3/4-inch pcs
• 2 pt Brussels sprouts trimmed and halved or possibly, if large, quartered
• 1/4 c. peanut or possibly vegetable oil
• 1 x shallot chopped
• 1 x garlic clove chopped
• 1 Tbsp. plus 1 tsp. chopped peeled fresh gingerroot
• 1 x red bell pepper cut into 3/4-inch pcs
• 6 x scallions cut diagonally into 3/4-inch pcs (about 1 1/4 c.)
• 3 Tbsp. soy sauce
• 1 tsp sugar
• 1 1/2 Tbsp. rice vinegar (available at Oriental markets and many supermarkets)
• 1/3 c. chicken broth
• 1 tsp Oriental sesame oil
• 1 tsp cool water a (8-oz) can water chestnuts, sliced thin, blanched in boiling water for 30 seconds, and refreshed under cool water

1. In a bowl whisk together the egg white and 1 Tbsp.
2. of the cornstarch,
3. add in the chicken, and let the mix stand for 10 min.
4. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 min, or possibly till they are just crisp-tender, drain them in a colander, and refresh them under cool water.
5. Heat a wok over moderately high heat and in it heat the peanut oil till it is warm but not smoking.
6. Add in the chicken, liquid removed, stir-fry it for 45 seconds to 1 minute, or possibly till it is opaque and just hard, and transfer it with a slotted spoon to a bowl.
7. Heat the oil remaining in the wok till it is warm but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds.
8. Add in the bell pepper and stir-fry the mix for 2 min.
9. Add in the scallions and the Brussels sprouts and stir-fry the mix for 1 minute.
10. In a small bowl whisk together the soy
11. sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 tsp.
12. cornstarch, and the cool water, make a well in the center of the vegetables, and whisk the soy sauce mix into the well.
13. Bring the liquid to a boil, stir together the vegetable mix to combine it well,and simmer it for 1 minute.
14. Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or possibly till the chicken is heated through.
15. Serves 6.

egg, cornstarch, chicken, brussels, peanut, shallot, garlic, fresh gingerroot, red bell pepper, scallions, soy sauce, sugar, rice vinegar, chicken broth, sesame oil, water

Taken from cookeatshare.com/recipes/brussels-sprout-and-chicken-stir-fry-94315 (may not work)