Chinese Chicken Stir Fry

Chicken Stir Fry served over

Chow Mein Noodles with bean sprouts

Chicken  Stir Fry

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2 tablespoons ShaoHsing rice wine

1tablespoon cornstarch

1 teaspoon sesame oil

1 egg white

2 boneless chicken breasts sliced thinly

1 white onion sliced

2 garlic cloves

1 1/2 inch knob of ginger julienned thin

boy choy or gai lan

Green onion - White separated from the Green.

oil for frying

chicken broth

black pepper sauce

chile garlic sauce

.

Mix chicken slices with ShaoHsing rice winem cornstarch, sesame

oil and egg white.  Let

sit for 20 minutes or so.

Heat oil in wok and cook chicken in small batches.  Just until

cooked.  Chicken shouldn't brown.

When all the chicken is cooked, remove most of the oil, and add

the onion stir fry for a minute or two, add the garlic and ginger

and a splash of chicken broth.   Add the gai lan and the white

part of the green onions and simmer for a few minutes until the

gai lan is almost tender.  Add the chicken back into the pan and

toss to coat with sauce.   Cook for another minute or two and then

add the green part of the green onions.

Serve over rice or noodles.