1 pound chicken breasts; boneless
12 single mushrooms; sliced
1/2 pound broccoli; florets
1/4 cup chicken broth
2 tablespoon soy sauce
3 tablespoon cornstarch
1 single egg white
1/2 cup oil
2 teaspoon cornstarch
6 oz water chestnuts; sliced
6 oz cashews
Cut the boneless chicken breast into bite-sized pieces.
Combine chicken broth, soy sauce, sherry and about 1 tablespoon cornstarch. Stir well and set aside.
Combine beaten egg white, salt, about 1/2 teaspoon oil and about 2 teaspoon cornstarch. Add the chicken cubes to the mixture and stir until the chicken is well-coated.
In a wok or deep cast iron pan, heat about 3 tablespoon vegetable oil until hot. Add the chicken pieces in small batches and stir continuously until golden brown. After each batch is finished, remove and drain. Add oil sparingly as needed.
Stir fry the mushrooms in the wok. Stir fry the broccoli in the wok. Combine the chicken, mushrooms, broccoli, water chestnuts and cashew nuts in the wok.
Stir fry to get everything warm again. Add the bouillon-cornstarch sauce and stir until thickened.
Serve with rice.