Ingredients

• 0.5 pounds skinless , boneless chicken breast halves - cut into chunks
• 1 carrot , peeled and cut into 1 inch pieces
• 1 egg white
• 2 teaspoons cornstarch
• 0.5 teaspoons white sugar
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground black pepper
• 4 slices white bread
• 2.5 tablespoons margarine
• 0.33 cups soy sauce , Optional

Instructions

1. 1 Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
2. 2 Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.

Nutrition per serving