3bonelessskinless chicken thighs (around 12 oz ), sliced into strips
1tbspcornstarch
1tbspsoy sauce
1egg white
4clovesgarlicchopped
1onionchopped
2tbspolive oil
2cupscauliflower florets
4ozsnow peastrimmed
1/4cabbagesliced
1red bell pepperseeded and sliced into strips
1carrotspeeled and sliced into rounds
2tbspfish sauce
1cupchicken broth or water
1tbspcornstarch dissolved in 2 tbsp water
Salt and freshly ground pepper to taste
Instructions
In a bowl, combine the chicken strips, 1 teaspoon cornstarch, soy sauce and egg white. Mix well and marinate for 30 minutes.
Heat oil in a wok or sauté pan over medium high heat. Add garlic and onion; sauté until onion is soft and wilted. Add chicken strips and cook until meat is browned and no longer pink.
Add all the vegetable and fish sauce. Stir to combine and then add the broth. Bring to a boil, cover and let simmer for 5 minutes or until vegetables are crisp tender.
Give the cornstarch mixture a quick stir and then add to the pan. Let mixture simmer until sauce thickens. Adjust seasonings by adding salt and pepper to taste.