|Skinless boneless chicken breasts||1 Pound|
|Egg white||1 , lightly beaten|
|Cornstarch||1 1⁄2 Tablespoon|
|Defatted chicken broth||1⁄4 Cup (4 tbs)|
|Hoisin sauce||2 Tablespoon|
|Reduced sodium soy sauce||1 Tablespoon|
|Dry sherry/Nonalcoholic wine||1 Tablespoon|
|Chili garlic paste||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Grated ginger root||1⁄2 Teaspoon|
|Sweet red pepper||1 Large, cut into thin strips|
|Green pepper||1 Large, cut into thin strips|
|Fresh chives||1⁄2 Cup (8 tbs), cut into 1/2 inch pieces|
|Coarsely chopped bean sprouts||1⁄2 Cup (8 tbs) (Fresh)|
|Sliced bamboo shoots||1⁄3 Cup (5.33 tbs) (Fresh / Canned)|
|Fresh mushrooms||4 Ounce, sliced|
Cut the chicken into very thin strips.
In a medium bowl, stir together the egg white, cornstarch and salt.
Add the chicken and toss until well coated.
Set the chicken aside.
In a small bowl, stir together the broth, hoisin sauce, soy sauce, sherry or wine, chili paste, garlic and ginger.
Set the broth mixture aside.
Spray an unheated wok or large skillet with no-stick spray.
Heat over medium-high heat.
Add the chicken mixture and stir-fry about 3 minutes or until no longer pink.
Remove the chicken and set aside.
Add the red and green peppers, chives, bean sprouts, bamboo shoots and mushrooms.
Stir-fry for 2 minutes.
Return the chicken to the wok or skillet.
Then add the broth mixture.
Cook and stir for 1 to 2 minutes.