Eastern Star-Rise Garlic Chicken

I watched a star in the east slowly rise as I made this chicken one night. It goes together very quickly, especially if you use a mincer for the herbs! Prep time includes standing time.

• Ready In: 1 hr 2 mins
• Serves: 4

Ingredients

• 4  boneless chicken breasts
• 1  egg white
• 1  tablespoon cornstarch
• 1  tablespoon dry white wine
• 4  green onions, sliced thinly,diagonallly
• 1  teaspoon  freshly minced gingerroot
• 3 -4  teaspoons  minced fresh garlic (about 6-8 cloves)
• 2  tablespoons  oil (I use olive)

• Sauce

• 1  tablespoon  chili paste with garlic
• 1  teaspoon sugar
• 1  teaspoon cornstarch
• 2  teaspoons rice vinegar
• 1  tablespoon water
• 2  tablespoons dry white wine
• 2  tablespoons soy sauce

Directions

1. Slice chicken longways into thin'shreds' (This is easier if chicken is ever so slightly frozen).
2. In small bowl lightly beat egg white, then ad cornstarch and wine, mixing until cornstarch is disolved.
3. Add chicken and mix well, coating all pieces.
4. Let stand at room temp for 30 minutes.
5. Combine all sauce ingredients, mixing well.
6. Heat oil in pan or wok and stir fry chicken until no longer pink.
7. Remove chicken with slotted spoon.
8. Add onions, ginger and garlic to wok and stir fry about 30 seconds, just until garlic/ginger are fragrant but not browned.
9. Return chicken, restir sauce ingredients and add to wok.
10. Cook, stirring constantly, until mixture is well combined and slightly thickened.
11. Turn off heat and splash in a tiny bit of dark sesame oil.
12. Serve over rice or udon noodles.
13. Accompany with wilted spinach, pickled chinese vegetables or seaweed salad.