Yield: 1 Servings
|1 pounds||Chicken breasts|
|1 each||Clove garlic, minced fine|
|4 teaspoons||Cornstarch, divided|
|1 each||Egg white|
|2 tablespoons||Soy sauce|
|2 tablespoons||Vegetable oil|
|3 tablespoons||Dry sherry|
|¾ cup||Sliced bamboo shoots|
|1 teaspoon||Grated peeled fresh gingeroot|
|¼ cup||Diced green chilies|
|2 tablespoons||Chopped green onion|
|½ cup||Roasted, skinned peanuts|
Cut chicken into 2- by ½-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.