Chicken Szechwan - cooking recipe

Ingredients

2 whole chicken breasts
1 egg white
1 tsp. cornstarch
1 tsp. salt
1 tsp. ground ginger root
1 tsp. soy sauce
dash of pepper
3 Tbsp. vegetable oil
6 green onions, chopped
8 oz. fresh sliced mushrooms
1 Tbsp. hoisin sauce
1/2 to 1 tsp. cayenne pepper
1/2 c. chicken broth
1 Tbsp. cornstarch
1 Tbsp. cold water
1 Tbsp. soy sauce

Preparation

Remove bones from chicken breasts and cut into 1/2-inch pieces.
Mix egg white, cornstarch, salt, ginger root, soy sauce and pepper in glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.
Heat 2 tablespoons vegetable oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken.
Heat remaining 1 tablespoon oil until hot.
Add green onions, mushrooms, hoisin sauce and cayenne pepper; stir-fry about 1 minute.
Add chicken and chicken broth; heat to boiling.