Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken breasts |
| 1 each | Clove garlic, minced fine |
| 4 teaspoons | Cornstarch, divided |
| 1 teaspoon | Sugar |
| 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.