Whisk an egg white with cornstarch and soy sauce and add the chicken. Toss to coat and marinate for 30 minutes in the refrigerator.
1
Meanwhile, whisk the ingredients for the sauce together until the sugar and cornstarch are dissolved and set aside.
2
Heat a bit of oil in a large skillet over high heat. Add the chicken and saute until just browned. Remove from pan.
3
Using the same pan, add the mushrooms and saute for 2 minutes, then add in the carrot and snow peas and stir fry until crisp-tender
4
Add the chicken back to pan, along with the reserved sauce and simmer until thickened. Turn off the heat and stir in the bamboo shoots.
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