|Dry sherry||3 Tablespoon|
|Boneless skinless chicken||1 Pound, diced|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Minced fresh ginger||2 Tablespoon|
|Minced garlic||2 Tablespoon|
|Tangerine zest||1 Tablespoon|
|Hot pepper flakes||1 Teaspoon|
|Chicken stock||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Soy sauce/Tamari sauce||2 Tablespoon|
|Rice wine vinegar||2 Tablespoon|
|Oil||1⁄3 Cup (5.33 tbs)|
1. In a small bowl whisk egg white and 1 tablespoon each of the sherry and cornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowl combine green onion, ginger, garlic, tangerine zest, and hot-pepper flakes and set aside. In another bowl combine the 1/2 cup stock, soy sauce, remaining sherry, vinegar, and sugar. Stir to dissolve and set aside.
2. Preheat wok over high heat. Remove chicken from marinade; discard marinade. Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until partially cooked (1-2 minutes). Remove and set aside. Make a paste of the remaining cornstarch and chicken stock and set aside.
3. Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over medium-high heat until fragrant. Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and stir until sauce is glossy.