Ingredients
1 tablespoon soy sauce1 large egg white1 teaspoon sesame oil1/2 teaspoon brown sugar1 teaspoon cornstarch1/8 teaspoon white pepper1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes2 tablespoons cornstarch1/2 cup chicken broth1/4 cup oyster sauce2 tablespoons cold water4 tablespoons vegetable oil, divided1-1/2 teaspoons minced fresh gingerroot2 garlic cloves, minced2 green onions, sliced4 medium carrots, cubed1 pound fresh mushrooms, quartered1/4 pound fresh snow pea pods, trimmed and cut in half
Preparation
In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside.
In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.
