In a medium bowl, combine chicken, egg white, 1 tablespoon of cornstarch, and sherry. Refrigerate for about 1 hour.
In a medium bowl combine the broth, 1 tablespoon corn starch, sherry, soy sauce, oyster sauce, and 2 teaspoons sesame oil. Stir until corn starch dissolves.
Heat 1 tablespoon of oil in the wok or cast iron pan over medium high heat. Add the chicken and cook until opaque about 2 minutes. Transfer the chicken to a plate. Clean the wok then add 2 tablespoons of oil. Saute the garlic and ginger until fragrant. Add the vegetables starting with the one that cooks the longest. Cook until crisp-tender. Add a pinch of salt and sugar then the chicken and sauce. Stir until sauce is thick and vegetables are cooked through, about 3 minutes. Garnish with green onions and sesame seeds. Serve
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-stir-fry-chicken-with-snow-peas/