Ingredients:
1.5 Pounds chicken breast, boneless, skinless
1 Teaspoon oil, sesame, dark
0.5 Teaspoon ginger root minced
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Directions:
Slice chicken into pieces about 3 inches long, 1 inch wide, and 1/4-inch thick.
Combine 1 tablespoon cornstarch, baking soda, vegetable oil, wine, egg white and salt in a medium-sized mixing bowl. Add chicken and mix thoroughly to coat well. Let stand 10 minutes or longer.
Bring water to a boil in a 3-quart saucepan.
Combine stock, sherry, sesame oil, and remaining cornstarch, stirring to dissolve cornstarch.
Rinse sugar snap peas and pull off strings. Set aside in a small bowl with straw mushrooms.
Add marinated chicken to the boiling water and cook, stirring, until chicken begins to turn white, about 1 minute. Pour chicken into colander and drain well.
Heat peanut oil in a wok. When oil is hot, add ginger, garlic and onion and using a wooden spoon, stir fry a few seconds.
Add straw mushrooms and sugar snap peas, and stir fry 30 seconds.
Stir sauce once more and add to pan. Add blanched chicken and bring sauce to a boil, stirring constantly until sauce begins to thicken.
Remove from heat and serve. |