Chicken Mushroom Stir-Fry

• 1 tablespoon soy sauce
• 1 large egg white
• 1 teaspoon sesame oil
• 1/2 teaspoon brown sugar
• 1 teaspoon cornstarch
• 1/8 teaspoon white pepper
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 1/4 cup oyster sauce
• 2 tablespoons cold water
• 4 tablespoons vegetable oil, divided
• 1-1/2 teaspoons minced fresh gingerroot
• 2 garlic cloves, minced
• 2 green onions, sliced
• 4 medium carrots, cubed
• 1 pound fresh mushrooms, quartered
• 1/4 pound fresh snow pea pods, trimmed and cut in half

1. 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.
2. 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.

soy sauce, egg white, sesame oil, brown sugar, cornstarch, white pepper, chicken breasts, cornstarch, chicken broth, oyster sauce, cold water, vegetable oil, fresh gingerroot, garlic, green onions, carrots, mushrooms, snow

Taken from www.tasteofhome.com/recipes/chicken-mushroom-stir-fry/ (may not work)