• 1 egg white
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 1 tablespoon cold water
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 1/4 cup chili paste with garlic
• 1/4 cup chicken broth
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons peanut oil

In small bowl, combine chili paste, chicken broth, vinegar, sesame oil, sugar, salt and remaining 2 tablespoons soy sauce. Set aside.

Heat wok over high flame and add oil, swirling to coat sides of pan. Add chicken mixture and stir fry until meat is white throughout but still juicy, 3 to 4 minutes. Add reserved sauce and stir until mixture boils and thickens, 1 to 2 minutes.

Makes 4 servings.

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