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TUCSON - Super Bowl Sunday is history, and so is all that unhealthy, fattening fare we ate yesterday.

Time to wipe the slate clean and start the week with a Chicken and Broccoli Stir Fry. Our practical chef, Craig Nassar is here to show us the way. Here's his recipe:

Chicken and Broccolini Stir Fry
1 Tbsp. Egg White
1 Tbsp. Dry Sherry
3 Tbsp. Cornstarch
1 pound Chicken Breast - skinless, boneless, cut into ½ inch cubes
¼ cup Oyster Sauce
2 bunches Broccolini - tough stems trimmed - cut into pieces
2 Tbsp. Olive Oil
3 cloves Garlic - minced
1 Tbsp. Ginger - minced
1 bunch Scallions - thinly sliced
4 each Bell Peppers - multi colored - sliced into thin rings
2 each Jalapeno Peppers - seeded and thinly sliced
¼ cup Cashews - toasted

Bring a pot of water to a boil.

Whisk the egg white, dry sherry, and 1 Tablespoon of cornstarch in a medium bowl. Add the chicken and toss to coat. Whisk the remaining 2 tablespoons of cornstarch, the oyster sauce and ½ cup of water in a small bowl.

Add the broccolini to the boiling water and cook until crisp, but tender. About 1 to 2 minutes. Drain and rinse under cold water. Set aside.

Heat 1 tablespoon of olive oil in a large non stick skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, about 4 minutes. Transfer to plate.

Increase the heat to high and add the remaining 1 tablespoon of olive oil. Add the garlic and ginger and stir fry for 30 seconds. Add the scallions and the peppers; stir fry for 1 more minute. Add the chicken and the broccolini and nuts stir fry for 2 more minutes.

Reduce the heat to medium and whisk in the oyster sauce mixture. Cook, stirring, until thickened, about 3 minutes and serve.

For more from Craig, visit:

www.thepracticalchef.com

or his Facebook at:

https://www.facebook.com/#!/craignassar