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1
In a bowl whisk together the egg white and 1 Tbsp.
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2
of the cornstarch,
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3
add in the chicken, and let the mix stand for 10 min.
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4
In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 min, or possibly till they are just crisp-tender, drain them in a colander, and refresh them under cool water.
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5
Heat a wok over moderately high heat and in it heat the peanut oil till it is warm but not smoking.
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6
Add in the chicken, liquid removed, stir-fry it for 45 seconds to 1 minute, or possibly till it is opaque and just hard, and transfer it with a slotted spoon to a bowl.
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7
Heat the oil remaining in the wok till it is warm but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds.
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8
Add in the bell pepper and stir-fry the mix for 2 min.
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9
Add in the scallions and the Brussels sprouts and stir-fry the mix for 1 minute.
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10
In a small bowl whisk together the soy
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11
sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 tsp.
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12
cornstarch, and the cool water, make a well in the center of the vegetables, and whisk the soy sauce mix into the well.
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13
Bring the liquid to a boil, stir together the vegetable mix to combine it well,and simmer it for 1 minute.
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14
Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or possibly till the chicken is heated through.
