1 eggwhite
1 tablespoon rice wine or pale dry sherry
1 tablespoon cornstarch
1 pound boneless skinned chicken breast,cut into 1/2 cubes
1/2 cup thinly sliced green onion (including green portion)
2 tablespoons mince fresh ginger
2 tablespoons mince garlic
1 talbespoon grated tanderine zest
1/2 red pepper flakes
1/2 cup chicken stock
2 tablespoons soy sauce
2 tablespoons pale dry sherry
2 tablespoons rice wine vinegar
2 tablespoons sugar
3 tablespoons peanut oil
1 tablespoon cornstarch

 
In a small bowl, combine egg white, rice wine, or sherry, and cornstarch and wisk
until well mixed. Pour marinade over chicken pieces and refrigerate at least 1 hr.
 
In a small bowl, combine green onions, ginger, tangerine zest, and red pepper flakes and set aside.
 
In another bowl, combine stock, soy sauce, sherry, vinegar and sugar.  Stir it until the sugar disolves and set aside.
 
Heat wok for 1 minute. Remove chicken from marinade. Discard marinde.
Put 2 tablespoons of oil in the wok and when the oil is hot add the chicken and stir fry until partially cooked.
Remove with a slotted spoon and set aside.
 
Heat remaining oil in the wok and add onion, garlic, and ginger mixture and stir fry over a medium heat until fragrant.
Add chicken stock and simmer, stirring frequently, until heated through. Add chicken and cook until white and firm.
 
Granish with green onions.
 
Enjoy! Chef Christopher Jonathan Riley