Moo Goo Gai Pan

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Ingredients

• 4 boneless, skinless chicken-breast halves (about 5 ounces each)
• 1 egg white
• 1 teaspoon white wine or white vinegar
• 1 tablespoon plus 2 teaspoons cornstarch, divided
• 4 tablespoons vegetable oil, divided
• 3 slices gingerroot
• 1 1/2 cups snow peas
• 1 1/4 cups sliced mushrooms
• 1/4 teaspoon garlic salt
• 3/4 cup chicken broth
• 1 tablespoon water

Directions

• 1
  Cut the chicken into bite-size pieces. Mix egg white and wine in a large bowl. Add chicken and toss to coat.
• 2
  Sprinkle 2 teaspoons cornstarch over the chicken and toss to coat; set aside.
• 3
  Heat 3 tablespoons vegetable oil in a large skillet over high heat. Sauté gingerroot in hot oil for 30 seconds.
• 4
  Add chicken to skillet and stir-fry until cooked through. Transfer the chicken mixture with a slotted spoon to a bowl.
• 5
  Heat remaining vegetable oil in skillet. Add snow peas, mushrooms and garlic salt and stir. Reduce heat to medium.
• 6
  Add chicken broth to skillet and bring to a boil. Add chicken mixture. Cook, stirring frequently, until the mixture comes to a boil.
• 7
  Combine water and remaining cornstarch in a small bowl and mix well. Stir into chicken mixture. Heat, stirring continually, until thickened. Serve hot.