Ingredients Edit

Directions Edit

  1. Cut chicken into 2- by ½-inch strips.
  2. Place in a large pie plate.
  3. Sprinkle 2 tsp cornstarch over chicken and mix well to coat chicken.
  4. Add egg white and mix again.
  5. Heat oil in wok or a 12-inch frying pan.
  6. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork).
  7. Add chilies and peanuts; stir-fry 2 minutes.
  8. Combine all remaining ingredients except green onion with remaining 2 tsp cornstarch and add to wok or pan.
  9. Stir-fry and heat until sauce is thick and smooth and mixture is well blended.
  10. Add green onion.
  11. Stir-fry 30 seconds to warm onions.
  12. Serve immediately.

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