Step 1

Slice the chicken thinly. (You can freeze the chicken for about 30 minutes to firm it up for easy slicing.)

Step 2

In a medium bowl, whisk together egg white, rice vinegar, 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.

Step 3

Add chicken slices to the mixture, tossing to coat. Cover with plastic wraps and refrigerate for 15-30 minutes to marinate.

Step 4

In a large wok or saucepan, heat 1/2 tablespoon of oil over medium-high heat.

Step 5

When hot, add garlic and ginger and cook for 30 seconds. Add the chicken slices using kitchen tongs (don’t pour the marinade into the pan), stirring occasionally, until chicken is golden brown and cooked through, about 3-4 minutes. Transfer chicken to a plate and set aside. (Discard the marinade).

Step 6

Place the same pan over medium-high heat. When hot, add the remaining oil.

Step 7

Add the carrots, mushrooms, snow peas, optional bamboo shoots and water chestnuts. Cook for about 5 minutes, stirring constantly.

Step 8

In a small bowl whisk together the chicken stock, sugar, sesame oil, remaining 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well.

Step 9

Add the chicken back and add in the sauce. Cook over high heat until it starts to thicken.

Step 10

Remove from heat, add salt and pepper to taste. Serve over rice or noodles.