1 egg white
2 tbsp. cornstarch
3/4 lb. chicken breast, cut into 1/4 x 3 inch strips
1/4 c. soy sauce
1/4 c. dry sherry
2 tbsp. water
1 tsp. red wine vinegar
1/2 tsp. sugar
1 minced garlic clove
1/4 c. vegetable oil
3 c. broccoli flowerets
1 sm. red pepper, cut in strips
2 tbsp. sliced scallions
1 (8 oz.) can sliced water chestnuts
1/2 c. walnut pieces

Combine 1 tablespoon cornstarch with egg white, add chicken, stir to coat. Let stand 30 minutes. Combine soy sauce, sherry, water, vinegar, sugar, galric, with other tablespoon of cornstarch. Set aside. Heat oil in wok until very hot. Add chicken all at once, stir and cook until pinkness is gone. Remove chicken, drain on paper towels. Set aside. Return 2 tablespoon oil to wok. Add vegetables, stir fry until crisp tender. Add chicken, chestnuts, walnuts and soy mixture. Stir until mixture thickens and chicken is heated through.