Jasmine Rice Chicken And Almond Stir Fry

Ingredients

• 1 large egg white
• 1 tablespoon cornstarch
• 3 tablespoons dry sherry
• Kosher salt
• 1 pound skinless boneless chicken breasts, cut into 1-inch cubes
• 1 1/4 cups jasmine rice (1/2 pound), rinsed
• 1/2 cup sliced blanched almonds (2 ounces)
• 20 fresh or frozen Asian thin rice cakes (see Note)
• 1/4 cup vegetable oil
• 4 ounces small white mushrooms, stems discarded, caps thinly sliced
• 1 tablespoon fresh lemon juice
• 1 medium white onion, finely chopped
• 2 large garlic cloves, minced
• 1 1/2 tablespoons minced fresh ginger
• Freshly ground white pepper
• 4 ounces daikon radish, peeled and cut into 2-by-1/4-inch sticks
• 1/2 cup unsweetened coconut milk
• Asian sesame oil, for drizzling

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