Moo Goo Gai Pan

Ingredients:

Cooking Directions:

Combine the chicken, half the cornstarch, the egg white, sherry, salt, and pepper in a bowl. Marinate for 15 minutes. Combine the stock and the remaining cornstarch. Set aside. Heat the oil in a wok over medium-high heat. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and marinade and stir-fry 3 minutes more, or just until the chicken begins to brown. Add the mushrooms and stir-fry 1 minute more. Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens. Toss in the water chestnuts and heat through. Serve with rice. Top with toasted sliced almonds if desired.