Spicy Szechwan Chicken

Ingredients

• 1 lbs chicken breasts
• 1 clove garlic, minced fine
• 4 tsp cornstarch, divided
• 1 tsp sugar
• 1 each egg white
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 3 tbsp dry sherry
• ¾ cup sliced bamboo shoots
• 1 tsp grated peeled fresh gingeroot
• ¼ cup diced green chilies
• 2 tbsp chopped green onion
• ½ cup roasted, skinned peanuts

Directions

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.