1 lb. chicken breast, sliced

VELVET COATING:

1/2 tsp. salt
1 tbsp. sherry
1 egg white
1 tbsp. cornstarch
1 tbsp. oil

SAUCE:

1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. sherry
2 tsp. sesame oil
1/2 tsp. salt
1/2 tsp. sugar
3 1/2 tsp. cornstarch, dissolved in 3 tbsp. water

Also will need:

4 oz. canned button mushrooms
1/2 c. water chestnuts, sliced
1/2 c. bamboo shoots, sliced
3 oz. snow peas (or broccoli)
1/2 c. baby corn
1 clove garlic, smashed
2 slices ginger (or 1/4 tsp. powder)
1/2 c. chicken broth
4 tbsp. oil

1. Mix sliced chicken with velvet coating.

2. Slice bamboo shoots and water chestnuts.

3. Cook snow peas in boiling water 1 minute, spray with cold water.

4. Heat 2 tablespoons oil in fry pan (wok) stir fry chicken for about 2 minutes, place in a bowl (375 degrees).

5. Wash pan, add remaining 2 tablespoons oil and heat, toss in garlic and ginger, saute bamboo shoots, water chestnuts, baby corn and mushrooms for 30 seconds.

6. Pour chicken stock on vegetables and cover, cook for one minute.

7. Add chicken and cook for 30 seconds.

8. Toss in snow peas, add sauce seasonings, and stir for 30 seconds or until the sauce thickens (may need to add more cornstarch).