1 lb. chicken, cut into strips
2 cloves crushed garlic
1 tsp. plus 1 tbsp. cornstarch, divided
1/2 c. sesame seeds
2 carrots, sliced
2 small onions, cut into 8 chunks each
3/4 c. low sodium soy sauce
1 tsp. ground ginger
1 egg white, beaten
1/4 c. canola oil
1 c. asparagus tips
1 (8 oz.) can sliced water chestnuts

Marinate chicken in soy sauce, garlic and ginger. Remove chicken after 15 minutes and set aside. Whisk 1 teaspoon cornstarch into marinade. In a separate bowl, combine egg white and remaining 1 tablespoon cornstarch. Dip chicken strips into egg mixture and coat with sesame seeds. Over very high heat, brown chicken in hot oil; remove. Add carrots, onions, asparagus tips and water chestnuts; stir-fry for 3 minutes. Stir in marinade and cook until thick. Stir in chicken, stirring to blend flavors. Serve with boiled rice.