Whisk the egg white, cornstarch and rice
wine in a bowl. Add the chicken and toss to
coat. Cover and refrigerate at least 30
minutes.
Make the stir-fry sauce- Whisk 1/3 cup water,
the oyster, hoisin and soy sauces, the rice
wine and sesame oil in a bowl, then whisk in
the cornstarch until dissolved.
Heat 2 tablespoons peanut oil in a large
skillet over medium-high heat. Add the chicken
and cook, stirring, 2 to 3 minutes. Remove with
a slotted spoon to a plate. Add the remaining 2
tablespoons peanut oil to the skillet; when
almost smoking, stir in the garlic, ginger,
jalapeno and minced scallions, then add 1/2
teaspoon salt and the sugar and stir-fry 30
seconds.
|