Summary

Ingredients

• 500 g chicken breast
• 2 tablespoon sesame oil
• 2 cloves garlic)
• 2 teaspoons ginger
• 500 g veetables (Asia, frozen)

For the marinade:

• 2 medium egg whites
• 3 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon soy sauce

For the sauce:

• 3 tablespoon peanut butter, crunchy
• 3 tablespoons water
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar

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Instructions

1. Wash chicken breast, pat dry, and cut into strips.
2. In a bowl, whisk together 2 egg whites, cornstarch, 1 teaspoon salt, and 1 teaspoon soy sauce until combined. Add chicken strips and mix well to coat evenly. Refrigerate for at least 30 minutes (raw poultry safety).
3. Heat 2 tablespoons sesame oil in a wok over medium-high heat.
4. Once hot, cook the marinated chicken strips until golden brown and cooked through (74°C / 165°F internal temperature), about 8-10 minutes. Remove and set aside.
5. Press 2 garlic cloves into the sesame oil in the wok and stir for about 30 seconds until fragrant.
6. Add 2 teaspoons ginger and the 500 g frozen Asian vegetables. Stir and cook for 5 minutes.
7. Meanwhile, stir peanut butter together with hot water, 1 tablespoon soy sauce, and rice vinegar until smooth.
8. Return the cooked chicken to the wok and pour in the peanut sauce. Stir to combine and warm through for 1-2 minutes.
9. Serve with steamed rice.