with Shiitake, Snow Peas and Bell Pepper
|Saturated Fat Acids||0.6 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Soak the dried mushrooms in warm water for about 30 minutes.
Meanwhile, rinse chicken, pat dry, wrap in plastic and freeze for about 10 minutes.
With a cleaver or a large sharp knife, cut the chicken into thin slices (about 3 mm or approximately 1/8 inch).
Separate the egg (save yolk for another use). Whisk together the egg white, 3 tablespoons water, cornstarch and 1 tablespoon oil in a shallow bowl. Season with salt and pepper.
Place the chicken slices in the egg white mixture and turn to coat. Let marinate 15-20 minutes.
Drain mushrooms, squeeze out excess liquid and cut into small pieces. Peel ginger root and finely chop.
Rinse peas, wipe dry and cut lengthwise into thin strips.
Rinse scallions, wipe dry and cut into thin slices.
Cut bell pepper into quarters and remove seeds. Rinse, wipe dry and cut into narrow strips.
Heat remaining oil in a wok or large frying pan over high heat. Cook chicken until browned and cooked through, stirring constantly.
Add mushrooms, snow peas, onions and bell pepper and cook until tender and browned, stirring constantly, about 2 minutes.
Add ginger and broth, bring to a boil and season with salt and pepper. Serve immediately with basmati rice, if desired.