1 lb boneless chicken breast, pounded flat and cut into smaller pieces
1 egg white
1 T cornstarch
oil for deep-frying
1/2 lb asparagus, cut diagonally into 2 inch pieces
1 red bell pepper, seeded and cubed
3 scallions thinly sliced julienne
1 clove of garlic, minced
1/2 t ginger finely minced
Combine for sauce:
3 T oyster sauce
1 T light soy sauce
1 T sherry
1 T sugar
Instructions:
Mix cornstarch and egg white to form a pasty sauce. Add cut-up chicken, mixing by hand to combine. Let sit 30 minutes.
Heat several cups of oil in wok. When oil is hot, add chicken, cooking
until it changes color, about 3-5 minutes. Drain and set aside.
Remove all oil except 2 T. Add asparagus and bell pepper, stir frying
about 2 minutes until bright and crunchy. Remove and set aside.
Using about 1 T of remaining oil, sauté scallion, garlic, and ginger.
Fry 1 minute or until scallions are wilted and fragrant.
Add sauce ingredients. Stir until boiling. Add chicken and vegetables. Stir until combined and hot. Serve immediately.
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