Instructions

• 1 In a medium bowl whisk together the egg white and 1 tbsp. of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes and discard any excess liquid.
• 2 In a large saucepan, heat 1 tsp. oil over medium high heat. Add the carrots and 1 tbsp. water and cook for 2 to 3 minutes, stirring constantly.
• 3 Add the mushrooms and cook for 3 to 4 minutes or until the mushrooms are browned and tender.
• 4 Add the snow peas and cook for 1 to 2 minutes more or until tender. Stir on the water chestnuts and bamboo shoots. Season with salt and pepper.
• 5 Remove the vegetables from the pan and place on a plate. Cover with foil to keep warm.
• 6 Wipe out the pan. Heat the remaining 2 tsp. oil over medium high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, 3 to 4 minutes. Add the garlic and ginger and cook for 30 seconds more.
• 7 In a small bowl whisk together the chicken stock, sugar, soy sauce, and seasme oil. Whisk in 1 tbps. + 1 tsp. Cornstarch.
• 8 Add the vegetables to the pan and heat through for about 3 minuets. Pour in the sauce and turn the heat to high. Bring the sauce to a rapid boil let go for 1 minuets or until the sauce thickens. Stir occasionally. Toss everything so the meat and vegetables are all coated with the sauce.
• 9 Serve over white rice.