4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice


1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen
solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then
mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add
chicken and mix well to coat all pieces. Let stand at room temperature 30

Meanwhile, slice green onions on the diagonal into very thin slices. Mince
gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying
pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a
slotted spoon.

Add onions, ginger and garlic to wok and stirfry about 30 seconds,
until ginger and garlic are fragrant but not brown. Return chicken to wok, restir
sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well
combined, hot and bubbly and thickens slightly.

Turn off heat and splash withabout 1 tsp of dark sesame oil.

Serve over rice.

Makes 4 servings.