Step 1

In a medium bowl whisk together the egg white and 1 tablespoon of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.

Step 2

In a large saucepan, heat 1 teaspoon of oil over medium high heat. Add the carrots and 1 tablespoon of water and cook 2-3 minutes, stirring constantly.

Step 3

Add the mushrooms and cook for 3-4 minutes or until mushrooms are browned and tender.

Step 4

Add the snow peas and cook 1-2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.

Step 5

Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.

Step 6

Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil over medium high heat.

Step 7

Add the the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add the garlic and ginger and cook for 30 seconds more.

Step 8

In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch.

Step 9

Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the high to heat. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.

Step 10

Serve immediately, over rice if desired.