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
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