Chicken Szechwan

• 2 whole chicken breasts
• 1 egg white
• 1 tsp. cornstarch
• 1 tsp. salt
• 1 tsp. ground ginger root
• 1 tsp. soy sauce
• dash of pepper
• 3 Tbsp. vegetable oil
• 6 green onions, chopped
• 8 oz. fresh sliced mushrooms
• 1 Tbsp. hoisin sauce
• 1/2 to 1 tsp. cayenne pepper
• 1/2 c. chicken broth
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water
• 1 Tbsp. soy sauce

1. Remove bones from chicken breasts and cut into 1/2-inch pieces.
2. Mix egg white, cornstarch, salt, ginger root, soy sauce and pepper in glass bowl; stir in chicken.
3. Cover and refrigerate at least 30 minutes.
4. Heat 2 tablespoons vegetable oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken.
5. Heat remaining 1 tablespoon oil until hot.
6. Add green onions, mushrooms, hoisin sauce and cayenne pepper; stir-fry about 1 minute.
7. Add chicken and chicken broth; heat to boiling.

chicken breasts, egg, cornstarch, salt, ground ginger root, soy sauce, pepper, vegetable oil, green onions, mushrooms, hoisin sauce, cayenne pepper, chicken broth, cornstarch, cold water, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023077 (may not work)