Food Network Chicken Stir Fry

I got this recipe out of the Food Network magazine. Its very versatile. Feel free to change the veggies to satisfy your needs. Yummy! Prep time includes 1hr. of marinating time.

• Ready In: 1 hr 30 mins
• Serves: 4

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

Directions

1. 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.
2. 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.
3. 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.
4. Remove the chicken from the wok and dump out any excess oil.
5. Put 1 Tbs. water in the hot wok and add the garlic, ginger and scallion. Cook for 30 seconds and add the vegetables.
6. Cook for 3-4 minutes stirring occasionally. Add the sauce to the wok and then add the chicken. Stir to combine.
7. Cook until the chicken is cooked through and the sauce has thickened, 3-4mins more.
8. Serve over rice.