Chinese Chicken with Mushrooms my version of Moo Goo Gai Pan

• 4 boneless skinless chicken breasts sliced in 1/4 inche slices
• 1 FOR MARINADE
• 1 egg white
• 1 tsp cornstarch
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 1 FOR VEGETABLES
• 8 oz white mushrooms sliced
• 8 oz oyster mushrooms sliced
• 1 medium onion, sliced
• 2 clove garlic, minced
• 1 FOR SAUCE
• 1 cup chicken broth
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/4 tsp ground ginger
• 1 tbsp seasoned rice vinegar
• 1/4 tsp black pepper
• 1/2 tsp chiniese chili sauce with garlic or srircha hot sauce, more if you like it spicy
• 3/4 tbsp cornstarch mixed with 1 tablespoon water to mix
• 4 sliced green onions for garnish
• 2 tbsp canola or peanut oil to cook more if needed

1. In a bowl beat egg white with remaining marinade ingredients to blend, add chicken let sit 15 to 30 minutes.
2. In a large pan or wok heat 1 tablespoon oil until hot, sear chicken slices until golden, removing as just golden to a plate.
3. When all the chicken is out of the pan add all mushrooms, onion and garlic, add more oil if needed cook until tender.
4. Meanwhile combine all sauce ingredients whisk well to combine.
5. When vegetables are tender add sauce to them, bring to a simmer to thicken, return chicken slices with any juices to mushoom mixture, heat through and serve garnished with green onions.
6. Serve with rice or noodles.

chicken breasts, egg, cornstarch, soy sauce, black pepper, white mushrooms, mushrooms, onion, clove garlic, for sauce, chicken broth, oyster sauce, soy sauce, ground ginger, rice vinegar, black pepper, chili sauce, cornstarch, green onions, peanut oil

Taken from cookpad.com/us/recipes/350316-chinese-chicken-with-mushrooms-my-version-of-moo-goo-gai-pan (may not work)