Chinese Takeout Garlic Chicken

Ingredients

• 2 pounds Boneless
• Skinless Chicken Breasts
• 2 whole Egg Whites
• 2 Tablespoons Cornstarch
• 2 Tablespoons Dry White Wine
• 2 Tablespoons Vegetable Oil
• 8 whole Green Onions
• Sliced Thinly
• 12 ounces
• weight Mushrooms
• Sliced
• 2 Tablespoons Ginger Root
• Minced
• 12 whole Cloves Garlic
• Minced
• 8 ounces
• weight Can Water Chestnuts
• Drained
• 2 teaspoons Dark Sesame Oil
• Cooked Rice (2-4 Servings Worth)
• 5 teaspoons Crushed Chili Paste
• 6 teaspoons Sugar
• 2 teaspoons Cornstarch
• 6 teaspoons Rice Vinegar
• 2 Tablespoons Water
• 6 Tablespoons Dry White Wine
• 6 Tablespoons Soy Sauce

Instructions

1. Freeze chicken breasts briefly until slightly firm.
2. Slice thinly.
3. In a small bowl, lightly beat egg whites, then mix in 2 Tablespoons of cornstarch and white wine until all cornstarch is dissolved.
4. Add chicken to the bowl and mix to coat all pieces.
5. Let stand at room temperature 15-30 minutes.
6. To make sauce, combine chili paste, sugar, cornstarch, rice vinegar, water, wine, and soy sauce.
7. Mix well and set aside.
8. Heat vegetable oil on medium-high in large wok.
9. Add chicken (including egg wash) and stir fry until no longer pink.
10. Remove chicken to a plate.
11. Add green onions, mushrooms, ginger, garlic, and water chestnuts to wok and stir fry about 1 minute.
12. Return chicken to wok.
13. Stir sauce ingredients and pour over chicken & veggies in wok.
14. Cook 2 minutes, stirring frequently.
15. Reduce heat to low and simmer 15 minutes or until sauce is hot and thickens slightly.
16. Splash with a couple of teaspoons of dark sesame oil before serving.
17. Serve over hot cooked rice.