Garlic Chicken

Garlic Chicken

4 boneless, skinless chicken breast halves, about 1 lb.
1 egg white
1 T. cornstarch
1 T. Dry White wine, or Sherry
4 green onions
1 tsp. minced gingerroot
3 tsp. minced fresh garlic, about 6 med. cloves
2 T. vegetable oil
hot cooked rice

Sauce:

1 tsp. crushed chili paste (sambal oelek), or more to taste
2 tsp. sugar
1 tsp. cornstarch
2 tsp. rice vinegar
1 T. water
2 T. Dry White wine or Sherry
2 T. soy sauce

Place chicken breasts in freezer for 1-2 hrs.,
or until very firm but not frozen solid.
Slice crosswise into thin shreds.

In small bowl, lightly beat egg white,
then mix in 1 T. cornstach and 1 T. wine, stirring
until cornstarch is dissolved.

Add chicken, and mix well to coat all pieces.

Let stand at room temperature 30 mins.

Meanwhile, slice green onions on the
diagonal into very thin slices.

Mince gingerroot and garlic.

Combine sauce ingredients, mixing well.

Heat wok or frying pan, add oil,
and stir-fry chicken until no longer
pink. Remove chicken with a slotted spoon.

Add onions, ginger, and garlic to wok,
and stir fry about 30 secs., until ginger
and garlic are fragrant, but not brown.

Return chicken to wok, restir sauce ingredients,
and add to wok.

Cook, stirring constantly, until mixture is
well combined, hot and bubbly, and thickens slightly.

Turn off heat, and splash with about 1 tsp. of dark sesame oil.

Serve over rice.

Makes 4 servings