1 lb boneless, skinless chicken breasts or tenders, cut into bite sized pieces
¼ cup AllWhites® egg whites
2 Tbsp. cornstarch
1 Tbsp. toasted sesame oil
½ tsp. salt
For the veggies:
¾ lb fresh sugar snap or snow peas
½ cup julienned carrots
2 Tbsp. canola or peanut oil, divided
4 cloves garlic, finely chopped
1 Tbsp. grated gingerroot
⅓ cup favorite stir-fry sauce
Directions
Stir together the chicken, AllWhites egg whites, cornstarch, sesame oil and salt in medium bowl until well blended. Cover and refrigerate for 30 minutes.
Meanwhile, bring a large pot of water to a boil. Add peas and carrots; cook about 30 seconds or until peas are bright green. Remove with a slotted spoon to a bowl; reserve hot water.
Remove chicken from refrigerator. Bring water back to a simmer; stir in 1 tablespoon oil. Add chicken to water, stirring to separate pieces. Cook about 2 minutes or until chicken is opaque. Drain chicken.
Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add garlic and ginger; cook and stir until fragrant. Add the sugar snap peas and carrots; cook and stir 1 minute. Stir in sauce, then add chicken on top. Stir; cover and steam 1 to 2 minutes or until chicken is no longer pink in center.
Serve over rice or quinoa.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/velveted-chicken-and-veggie-stir-fry/