Mushroom-Chicken Stir-Fry

• 1 ounce dried shiitake mushrooms
• 1 cup warm water
• 1 egg white, lightly beaten
• 2 tablespoons plus 1 teaspoon cornstarch, divided
• 1 tablespoon plus 1 teaspoon soy sauce, divided
• Pinch pepper
• 4 boneless skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes
• 4 tablespoons canola oil
• 1 garlic clove, minced
• 1 cup frozen peas
• 1/2 cup sliced celery
• 1 can (8 ounces) water chestnuts, drained and diced
• 3/4 cup chicken broth, divided
• 1 teaspoon sugar
• 1/4 teaspoon ground ginger
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 cup whole almonds, toasted
• 1 green onion, chopped

1. Combine the mushrooms and water; let stand 15 minutes. Drain, reserving liquid; set liquid and mushrooms aside. In another bowl, combine egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and pepper; add chicken and stir to coat. Heat 2 tablespoons oil in a large skillet or wok; stir-fry chicken until no longer pink. Remove and set aside. In the same skillet, stir-fry garlic in remaining oil until browned. Add peas, celery, water chestnuts and mushrooms; stir-fry for 2 minutes. Add 1/2 cup broth and the chicken; cover and simmer for 3 minutes. Combine sugar, ginger, reserved mushroom liquid and remaining cornstarch, soy sauce and broth; stir into skillet and cook until thickened, about 4 minutes. Add pimientos. Garnish with almonds and onion.

shiitake mushrooms, water, egg, cornstarch, soy sauce, pepper, chicken breast halves, canola oil, garlic, frozen peas, celery, water chestnuts, chicken broth, sugar, ground ginger, pimientos, whole almonds, green onion

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