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Ingredients

2 egg whites
1 1/4 pounds chicken ; boneless breasts, cut into thin strips
2/3 cup chicken broth
1 red bell pepper ; thinly sliced
1 onions ; thinly sliced
1/2 cup canola oil
1 whole lemons ; zested and juiced
1 dash cayenne pepper sauce
1 clove garlic
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon rice wine
7 teaspoons cornstarch ; divided
2 tablespoons water

Preparation:

Beat egg whites with 4 teaspoons of cornstarch in a large bowl. Add chicken strips, turning to coat. Cover, and refrigerate for 15 minutes. Heat oil in a wok or large skillet until hot. Swirl to coat the pan. Carefully add chicken, and stir-fry quickly until about golden, about 2 to 4 minutes. Using a slotted spoon, transfer chicken to a paper towel to drain. Drain the pan, reserving 1 tablespoon of the oil. Return pan to heat and add the garlic, pepper, and onion. Stir-fry until onion begins to soften, about 1 to 2 minutes. Add sugar, broth, juice and zest from lemon, cayenne pepper sauce and wine. In a small bowl, combine the remaining cornstarch and water, stirring to dissolve. Stir cornstarch mixture into the pan, and stir sauce until it thickens. Add chicken, cooking a few minutes or until chicken is completely heated through.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 521.7
Total Sugars: 6.2g
Carb.: 14.5g
Fiber: 1.8g
Total Fats: 36.7g
Cholesterol: 89.3mg
Protein: 33.7g
Sodium: 352.9mg

Detailed Nutrition...

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^*Data provided by USDA