Back To School Chicken - cooking recipe

Ingredients

2 tablespoons peanut oil
2 tablespoons sherry
2 tablespoons soy sauce
1 egg white
1 tablespoon cornstarch
1 teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
3 cloves garlic, chopped
1 cup chicken broth
1 (14.25 ounce) can baby corn, drained
1 cup snow peas
1 cup peanuts
3 bunches green onions, chopped
1 tablespoon sesame oil

Preparation

Whisk peanut oil, sherry, soy sauce, egg white, cornstarch, and red pepper flakes together in a large bowl. Add chicken, toss to coat, and marinate for 30 minutes. Remove chicken from marinade, shake to remove excess, and discard marinade.
Cook and stir garlic in a large skillet or wok until fragrant, about 1 minute. Stir marinated chicken pieces into skillet; cook and stir until cooked through, about 5 minutes.
Stir chicken broth, baby corn, snow peas, peanuts, green onions, and sesame oil into chicken mixture and cook until heated through, about 10 minutes.