2 whole chicken breasts (skinless and boneless)
1 egg white
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
Dash of pepper
4 oz. Chinese pea pods
2 tbsp. cornstarch
2 tbsp. cold water
3 tbsp. vegetable oil
2 cloves garlic, chopped
1 tsp. finely chopped ginger root
2 tbsp. vegetable oil
1 lb. mushrooms, sliced
1/2 c. chicken broth
1 tbsp. oyster sauce

Cut into 1/4 inch slices. Mix egg white, 1 teaspoon cornstarch, salt, soy sauce, and pepper in glass bowl. Stir in chicken. Cover and refrigerate 30 minutes. Remove strings from pea pods. Place pods in boiling water. Cover and boil 1 minute; drain. Immediately rinse under cold running water; drain. Mix 2 tablespoons cornstarch and cold water; reserve. Heat wok. Add 3 tablespoons oil; rotate to coat sides. Add chicken, garlic, and ginger root; stir fry until chicken is white. Remove chicken from wok. Add 2 tablespoons oil and rotate again. Add mushrooms. Stir-fry 1 minute. Stir in chicken and chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Add pea pods and oyster sauce; cook and stir 30 seconds. Serve with white rice.