Moo Goo Gai Pan

Directions

1. Whisk together egg white and 1 tablespoon cornstarch in medium bowl.
2. Add chicken slices and toss to coat. Refrigerate 30 minutes. Strain and discard liquid.
3. Heat 1 tablespoon oil in large pan over medium high heat.
4. Add carrots and 1 tablespoon water. Cook 2–3 minutes, stirring constantly.
5. Add mushrooms and cook 3–4 minutes or until mushrooms are browned and tender.
6. Add snow peas and cook 1–2 minutes or until tender.
7. Stir in water chestnuts and bamboo shoots. Season with salt and pepper.
8. Remove vegetables form pan and place on plate. Cover plate with foil to keep warm.
9. Wipe out pan with paper towel. Heat remaining 2 teaspoons oil over medium high heat.
10. Add chicken and season with salt and pepper. Cook 3–4 minutes and stir occasionally.
11. Add garlic and ginger and cook 30 seconds.
12. In small bowl whisk together chicken stock, sugar, soy sauce, and sesame oil.
13. Whisk into liquid mixture 1 tablespoon and 1 teaspoon cornstarch.
14. Add vegetables back to pan and heat through, about 1 minute.
15. Pour in sauce and turn heat to high. Bring sauce to boil for about 1 minutes or until sauce just starts to thicken. Stir occasionally.
16. Serve immediately, over rice if desired.