While traveling to Columbus yesterday I went through a bunch of magazines and saved some recipes. This is the one I made after church and it was very good. I only got a picture at the very end of the meal and this was all that was left.
1 egg white
1 T vinegar (i used apple but it called for Rice Wine)
1 T cornstarch
chicken thighs ( used breast)
3 cups of whatever veggies you want to use
carrots, bell peppers, onions, broccoli, peas, celery, etc.
Sweet and Sour Sauce (Kraft makes a great one)
Cut the chicken into pieces and toss with marinate. Cover and refrigerate for at least 1 hour.
Heat olive oil in a large skillet or wok. Drain the marinate off the chicken. Place the chicken in the hot skillet and cook til tender.
Remove the chicken, wipe down the pan.
Heat 2 T olive oil in skillet again and add 2 cloves garlic, 1 t. ginger, 2 minced scallions, pinch salt and sugar. Cook for 30 seconds. Then add the veggies cooking the hardest to cook fast but just cook til tender crisp. Add in a sweet and sour sauce til heated.
Serve over rice.