Ingredients:
1 lb boneless skinless chicken breasts, and cut into 1 inch pieces
2 tablespoons cornstarch
1 egg whites
1 tablespoon dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chicken stock
2 tablespoons vegetable oil
3 slices gingerroot, thin, minced
1 garlic cloves, minced
1/2 lb mushrooms, cleaned, stems removed, and sliced
5 water chestnuts, thinly sliced
sliced almonds, sauteed in (optional)
butter (optional)
Directions:
In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
Marinate for 15 minutes.
Combine the stock and the remaining 1 tablespoon of cornstarch.
Set aside.
Heat the oil in a wok over medium-high heat until very hot but not smoking.
Add the ginger and garlic and stir-fry for 1 minute.
Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
Add the mushrooms and stir-fry for 1 minute more.
Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
Add in the water chestnuts and heat through.
Serve on a bed of hot white rice and sprinkle generously with sauteed almonds, if desired.
Servings: 2
Time preparation: 15 min.
Time total: 25 min.