1 pound Chicken breasts
Directions: 4 teaspoon Cornstarch — divided
1 Clove garlic — minced fine
(66 min left) — (H)elp 1 teaspoon Sugar
More? 1 egg white 2 tablespoon Soy sauce
2 tablespoon Vegetable oil
3 tablespoon Dry sherry
3/4 cup Sliced bamboo shoots
1 teaspoon Grated peeled fresh
gingeroot 1/4 cup Diced green chilies
2 tablespoon Chopped green onion
1/2 cup Roasted — skinned peanuts
Cut chicken into 2- by 1/2-inch strips. Place in a large pie plate. Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken. Add egg white and mix again. Heat oil in wok or a 12-inch frying pan. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chilies and peanuts; stir-fry 2 minutes. Combine all remaining ingredients except green onion with remaining 2 tsp. cornstarch and add to wok or pan. Stir-fry and heat until sauce is thick and smooth and mixture is well blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately. (66 min left), (H)elp, More? Converted by MMCONV vers. 1.10