Food Network Chicken Stir Fry

• 1 lb boneless skinless chicken breast
• 2 tablespoons cornstarch
• 2 tablespoons rice wine or 2 tablespoons dry sherry
• 1 egg white
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1/2 cup chicken broth
• 3 scallions, cut diagonally in 1 inch pieces
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/2 tablespoon vegetable oil
• 1 tablespoon water
• 1 lb asparagus, cut into 2 inch pieces
• 1/2 cup shiitake mushroom, sliced
• 1 1/2 cups edamame, shelled
• 1 cup snap peas

1. Whisk together the egg white, 1 Tbs. cornstarch and 1 Tbs. rice wine or sherry. Cube the chicken, season with salt and pepper and marinate in this mixture for 1 hour.
2. Make the sauce by mixing 1 Tbs. cornstarch, 1 Tbs. hoisin, 1 Tbs. soy sauce, 1 Tbs. rice wine or sherry and 1/2 cup chicken broth. Mix until well combined.
3. Drain excess marinade from the chicken. Heat 1/2 Tbs. oil in a wok or deep skillet on Med-hi heat. Cook the chicken until opaque. About 2-3 minutes.
4. Remove the chicken from the wok and dump out any excess oil.
5. Put 1 Tbs. water in the hot wok and add the garlic, ginger and scallion. Cook for 30 seconds and add the vegetables.
6. Cook for 3-4 minutes stirring occasionally. Add the sauce to the wok and then add the chicken. Stir to combine.
7. Cook until the chicken is cooked through and the sauce has thickened, 3-4mins more.
8. Serve over rice.

chicken breast, cornstarch, rice wine, egg, soy sauce, hoisin sauce, chicken broth, scallions, garlic, fresh ginger, vegetable oil, water, shiitake mushroom, edamame, peas

Taken from www.food.com/recipe/food-network-chicken-stir-fry-414130 (may not work)