Combine sauce ingredients. Set aside. In small bowl, lightly beat egg white.

Add in cornstarch and sherry wine. Stir until cornstarch is dissolved. Add chicken and coat well.

Stir-fry garlic in heated cooking oil. Add in chicken and cook until tender (around 10 minutes).

Add the prepared sauce and green onions.

Cook for about 15-minutes while stirring constantly.

Remove from heat and transfer to a serving plate. Serve with hot rice