A healthy, veggie packed chicken stir fry with almonds and some crunchy chow mein noodles on top

1. Slice chicken breast against the grain into bite sized pieces and marinate with the egg white, cornstarch and olive oil for at least 20 minutes (this will tenderize the meat).
2. In some olive oil over medium heat, stir fry the ginger, carrot, celery, shiitake mushrooms, bean sprouts and snow peas; season with soy sauce, salt, pepper & sugar.
3. Remove the veggies from the pan and add the marinated chicken breast; brown on all sides and then add the water chestnuts and bamboo shoots; stir fry for 2-3 minutes and then add the other veggies back in.
4. Add the almonds and 1 cup of chicken broth mixed with 1 Tbs cornstarch; finish by adding the scallions - taste and add soy sauce, salt and pepper if needed.
5. Top with cilantro and chow mein noodles; drizzle with soy sauce before serving.