Chicken Saute With Vegetables
|Chicken breasts||2 , halved, boned, and skinned|
|Chicken stock||2 Tablespoon|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Zucchini||2 Small, cut into 2 inch strips|
|Scallions||6 , cut into 2 inch strips|
|Tomato||1 Large, chopped|
|Tamari sauce/Soy sauce||2 Teaspoon|
Flatten each piece of chicken by placing it between 2 sheets of waxed paper and pounding it with a mallet until about 1/4 inch thick.
Cut the chicken into bite-size pieces.
Place the chicken in a medium-size mixing bowl.
Add the egg white and stir until the chicken is coated.
Stir in the cornstarch thoroughly.
Let the chicken sit for about 10 minutes, then place in a large heated skillet with the stock.
Saute, stirring occasionally, just until the chicken is opaque throughout.
Remove the chicken from the skillet using a slotted spoon.
Add the mushrooms to the pan and stir over low to medium heat until the mushrooms begin to release their liquid.
Add the zucchini, scallions, tomatoes, and tamari and cook over medium heat, stirring frequently, until the vegetables are crisp-tender.
Stir in the chicken and heat through before serving.