Categories: Asian, Gluten-Free, Poultry

Ingredients

• 1/2 tablespoon egg white (about 1/2 large egg white)
• 1/2 tablespoon mirin (sweet Japanese rice wine) or dry sherry
• 1 1/2 tablespoons cornstarch
• 1/2 pound skinless, boneless chicken breast
• 1/8 cup oyster sauce
• 1 bunches broccolini, tough stems trimmed, cut into pieces
• 1 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 tablespoon minced peeled ginger
• 1 small bunch scallions, thinly sliced
• 3 baby bell peppers
• 1 red jalapeno pepper, seeded and thinly sliced
• 1/8 cup toaster sliced almonds

Directions

1. Bring a pot of water to a boil.

2. Meanwhile, whisk the egg white, mirin and 1 tablespoon cornstarch in a medium bowl.

3. Add the chicken and toss to coat.

4. Whisk the remaining 2 tablespoons cornstarch, the oyster sauce and 1/2 cup water in a small bowl.

5. Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 minutes. Drain and rinse under cold water.

6. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.

7. Add the chicken and cook, stirring, until no longer pink, about 4 minutes. Transfer to a plate.

8. Increase the heat to high and add the remaining 1 tablespoon olive oil. Add the garlic and ginger; stir-fry 30 seconds. Add the scallions and peppers; stir-fry 1 more minute. Add the chicken, broccolini and nuts and stir-fry 2 more minutes.

9. Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet.

10. Cook, stirring, until thickened, about 3 minutes.

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