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Stir-Fry Chicken with Walnuts

2 cups raw rice
3 large dried Shitake mushrooms
2 cups boiling water
1 egg white
1 tablespoon cornstarch
1-1/2 pounds skinless, boneless chicken breast, cut in 1/2-inch dice
1 tablespoon cornstarch
2 tablespoons water
1/2 cup chicken broth
1 teaspoon sugar
1/2 teaspoon salt
pepper, to taste
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 quarter-sized slices of fresh ginger, minced
1 clove garlic, minced
2 scallions, chopped (reserve green portion for garnish)
1 cup frozen sugar snap peas, thawed
1 tablespoon dry sherry (optional)
1 cup coarsely chopped walnuts

Prepare rice according to package directions. Place Shitake
mushrooms in medium-size bowl and pour boiling water over. Set
aside for 10 minutes to soften. Cut off stems and discard. Slice
mushroom caps 3/4-inch thick and set aside. Stir together the egg
white and 1 tablespoon cornstarch till smooth. Add diced chicken
and mix till completely coated. Set aside till ready to cook.
Combine 1 tablespoon cornstarch, 2 tablespoons water, chicken broth,
1/2 teaspoon salt, pepper, and soy sauce. Set aside. Heat oil in
wok over high heat. Add ginger, garlic and white part of scallion,
stir-frying for thirty seconds. Add chicken and continue to stir
fry, separating the pieces as they cook, till the chicken is
completely white. Add mushrooms, snap peas and sherry, tossing
with chicken. Add chicken broth mixture and stir-fry sauce till
hot and thick. Sprinkle walnuts over and stir to combine. Transfer
to platter and garnish with reserved chopped green scallion. Serve
with hot rice. Serves 6.


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