1 tsp. cornstarch
1 tbsp. water
1 egg white
2 lg. whole boneless, skinless chicken breast, cut into inch cubes
3 tbsp. soy sauce
1 tbsp. sherry
1/2 tsp. sugar
4 tbsp. oil
3 green onions, chopped
1/4 tsp. ginger
1 clove minced garlic

Mix together cornstarch, water and egg white. Add chicken and toss until coated. Set aside.

In small bowl, put soy sauce, sherry and sugar. Heat skillet or wok and add 2 tablespoons of oil. Stir fry chicken for 3-5 minutes. Remove from pan. Add soy sauce and sherry mixture and cook quickly until mixture is thickened. Stir in chicken and serve with hot rice. Serves 3.