1 lb. chicken breast

B:
1 tbsp. cornstarch
1/2 egg white
1 tbsp. cooking sherry
1/4 tsp. salt
1/4 tsp. sugar

C:
1/2 c. straw mushrooms
1/2 c. baby corn
1 c. button mushroom
2 Chinese mushrooms (soak in water)
1/2 c. chicken broth

D:
1 tsp. chopped garlic
1/2 tsp. ginger
2 scallions (cut into 1/2 inch length)

E:
2 oz. snow peas

F:
1 tbsp. thin soy sauce
1/2 tsp. sugar
2 tsp. cooking sherry
3/4 c. chicken broth

G:
1 tbsp. cornstarch
1 tsp. sesame oil
1/4 c. peanut oil
1 tbsp. peanut oil

Mix part C; bring to boil. Marinate chicken breast with part B. Heat 1 tablespoon oil, stir fry snow peas for a minute, then remove from wok. Heat 1/4 cup peanut oil, stir fry part D; add chicken breast, stir until it turns to white. Remove from wok.

Heat part F; bring to boil and return chicken and part C back to work; stir in cornstarch paste, swirl in sesame oil, and serve hot.