Chinese Takeout Garlic Chicken

• 2 pounds Boneless, Skinless Chicken Breasts
• 2 whole Egg Whites
• 2 Tablespoons Cornstarch
• 2 Tablespoons Dry White Wine
• 2 Tablespoons Vegetable Oil
• 8 whole Green Onions, Sliced Thinly
• 12 ounces, weight Mushrooms, Sliced
• 2 Tablespoons Ginger Root, Minced
• 12 whole Cloves Garlic, Minced
• 8 ounces, weight Can Water Chestnuts, Drained
• 2 teaspoons Dark Sesame Oil
• Cooked Rice (2-4 Servings Worth)
• 5 teaspoons Crushed Chili Paste
• 6 teaspoons Sugar
• 2 teaspoons Cornstarch
• 6 teaspoons Rice Vinegar
• 2 Tablespoons Water
• 6 Tablespoons Dry White Wine
• 6 Tablespoons Soy Sauce

1. Freeze chicken breasts briefly until slightly firm.
2. Slice thinly.
3. In a small bowl, lightly beat egg whites, then mix in 2 Tablespoons of cornstarch and white wine until all cornstarch is dissolved.
4. Add chicken to the bowl and mix to coat all pieces.
5. Let stand at room temperature 15-30 minutes.
6. To make sauce, combine chili paste, sugar, cornstarch, rice vinegar, water, wine, and soy sauce.
7. Mix well and set aside.
8. Heat vegetable oil on medium-high in large wok.
9. Add chicken (including egg wash) and stir fry until no longer pink.
10. Remove chicken to a plate.
11. Add green onions, mushrooms, ginger, garlic, and water chestnuts to wok and stir fry about 1 minute.
12. Return chicken to wok.
13. Stir sauce ingredients and pour over chicken & veggies in wok.
14. Cook 2 minutes, stirring frequently.
15. Reduce heat to low and simmer 15 minutes or until sauce is hot and thickens slightly.
16. Splash with a couple of teaspoons of dark sesame oil before serving.
17. Serve over hot cooked rice.

chicken breasts, egg whites, cornstarch, white wine, vegetable oil, green onions, weight mushrooms, ginger root, garlic, water chestnuts, sesame oil, crushed chili paste, sugar, cornstarch, rice vinegar, water, white wine, soy sauce

Taken from tastykitchen.com/recipes/main-courses/chinese-takeout-garlic-chicken/ (may not work)