- 1 egg white, lightly beaten
- 1 1/2 teaspoon tamari or soy sauce
- 2 cloves garlic, finely chopped
- 1 pound boneless, skinless chicken breast, very finely chopped
- 2 teaspoons canola or peanut oil
- 1/3 cup finely chopped carrot
- 1/3 cup finely chopped yellow onion
- 1/4 cup finely chopped water chestnuts
- 1/2 teaspoon chile paste with garlic
- 1 tablespoon lime juice
- 1 Bunch mizuna, trimmed
- 1 Bunch kale, trimmed
- 1/4 cup finely chopped green onions
In a medium bowl, mix egg white with 1/2 teaspoon of the tamari, garlic and chicken. Cover and refrigerate for 1 hour.
Heat 1 teaspoon of the canola or peanut oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque. Transfer chicken to a plate and set aside.
Heat remaining 1 teaspoon oil in wok. Add carrots, onions, kale and water chestnuts and cook, stirring constantly, for 1 minute. Add remaining 1 teaspoon tamari, chile paste, lime juice and mizuna and cook, stirring often, until slightly wilted. (The Mizuna should be barely cooked). Return chicken to wok and toss well. Garnish with green onions and serve with basmati rice or short grain brown rice.