Instructions: Mix cornstarch and eggwhite to form a pasty sauce. Add cut-up chicken, mixing by hand to combine. Let sit 30 minutes.

Heat several cups of oil in wok. When oil is hot, add chicken, cooking until it changes color, about 3-5 minutes. Drain and set aside.

Remove all oil except 2 T. Add asparagus and bell pepper, stir frying about 2 minutes until bright and crunchy. Remove and set aside.

Using about 1 T of remaining oil, sautee scallion, garlic, and ginger.

Fry 1 minute or until scallions are wilted and fragrant.

Add sauce ingredients. Stir until boiling. Add chicken and vegetables.

Stir until combined and hot. Serve immediately.

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