Ingredients:
1/2 cups low sodium chicken broth
2 tbsp. low sodium soy sauce
1 cup egg whites
1 cup finely chopped onion
1 cup cabbage coleslaw or broccoli slaw (i tend to use the entire 16 oz bag)
1/2 cup chopped mushrooms
1 tsp. chopped garlic
1 tsp ginger seasoning
4 oz. cooked boneless/skinless chicken breast, chopped or shredded
2 scallions, chopped
pepper to taste
Directions:
In a large bowl, whisk together egg whites and soy sauce until slightly fluffy. Set aside.
Bring a large non stick sprayed skillet sprayed with nonstick spray to medium heat. Add onion, cabbage coleslaw or broccoli slaw, mushrooms, ginger, pepper and garlic. Stirring occasionally, cook for about 3 minutes, until veggies are fully cooked
Transfer veggie mixture to the bowl with the egg whites and soy sauce. Add chicken and scallions to the bowl, and stir well.
Re-spray well with nonstick spray, pour entire mixture from bowl back into the pan to make a large chicken stir fry OR add spoonful amounts of batter, one at a time to make mini patties, cooking on medium heat until brown on both sides!
Awesome stir fry or even make the mini patties for on the go meals!
Enjoy!!
