Stir-fry

Marinade:

1 egg white

1 TB Chinese rice wine or dry sherry 

 1 TB cornstarch

Whisk together. Toss with chicken and refrigerated 1 hour

Sweet and Sour Sauce:

Mix together the following

3/4 chicken broth

2 tsp corn starch

1/4 cup ketchup

2 tsp soy sauce (Braggs liquid aminos)

3 Tb rice vinegar

1/4 cup sugar

1/2 tsp salt

1 tsp sesame oil

      Directions:

• Drain excess marinade from chicken. 
• Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add chicken; slowly stirring until opaque. Transfer to a plate. Discard oil and wipe out pan.
• Heat pan over high heat. Add 2 Tb oil, then 2 cloves minced garlic, 1-2 TB minced ginger, 2 minced scallions, and a pinch each of salt and sugar; stir fry about 30 seconds. Add the vegetables, starting with the ones that take longest to cook; stir fry until crisp-tender. 
• Add chicken and sauce and stir until the sauce is thick and the vegetables and protein are cooked through; about three minutes. Thin with chicken broth, if needed.
• Garnish with sliced scallions, peanuts, sesame seeds, cilantro, etc.