Food Network Chicken Stir Fry - cooking recipe

Ingredients

1 lb boneless skinless chicken breast
2 tablespoons cornstarch
2 tablespoons rice wine or 2 tablespoons dry sherry
1 egg white
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/2 cup chicken broth
3 scallions, cut diagonally in 1 inch pieces
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/2 tablespoon vegetable oil
1 tablespoon water
1 lb asparagus, cut into 2 inch pieces
1/2 cup shiitake mushroom, sliced
1 1/2 cups edamame, shelled
1 cup snap peas

Preparation

Whisk together the egg white, 1 Tbs. cornstarch and 1 Tbs. rice wine or sherry. Cube the chicken, season with salt and pepper and marinate in this mixture for 1 hour.
Make the sauce by mixing 1 Tbs. cornstarch, 1 Tbs. hoisin, 1 Tbs. soy sauce, 1 Tbs. rice wine or sherry and 1/2 cup chicken broth. Mix until well combined.
Drain excess marinade from the chicken. Heat 1/2 Tbs. oil in a wok or deep skillet on Med-hi heat. Cook the chicken until opaque. About 2-3 minutes.
Remove the chicken from the wok and dump out any excess oil.
Put 1 Tbs. water in the hot wok and add the garlic, ginger and scallion. Cook for 30 seconds and add the vegetables.
Cook for 3-4 minutes stirring occasionally. Add the sauce to the wok and then add the chicken. Stir to combine.
Cook until the chicken is cooked through and the sauce has thickened, 3-4mins more.
Serve over rice.