Ingredients
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2 tablespoons cornstarch
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1 tablespoon dry sherry
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/3 cup chicken stock
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2 tablespoons vegetable oil
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3 slices gingerroot, thin, minced
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5 water chestnuts, thinly sliced
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butter
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1 garlic clove, minced
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1 lb boneless skinless chicken breast, and cut into 1 inch pieces
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1 egg white
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1/2 lb mushroom, cleaned, stems removed, and sliced
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sliced almonds, sauteed in
Instructions
- 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 sautéed almonds, if desired.