1 egg white, lightly beaten
1 1/2 teaspoon soy sauce, divided (use tamari for gluten free)
2 cloves garlic, finely chopped
1 pound boneless, skinless chicken breast, very finely chopped
2 teaspoons canola or peanut oil, divided
2 carrots, finely chopped
1/2 medium yellow onion, finely chopped
5 water chestnuts, finely chopped
1/2 teaspoon chile paste with garlic
1 tablespoon lime juice
1 pound mizuna, trimmed
2 green onions, finely chopped
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 and water chestnuts and cook, stirring constantly, until fragrant, about 1 minute. Add remaining 1 teaspoon tamari, chile paste, lime juice and mizuna and cook, stirring often, until slightly wilted, about 2 minutes. Return chicken to wok and toss well. Garnish with green onions and serve.