Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Chicken breasts
1 ea Clove garlic, minced fine
4 ts Cornstarch, divided
1 ts Sugar
1 ea Egg white
2 tb Soy sauce
2 tb Vegetable oil
3 tb Dry sherry
3/4 c Sliced bamboo shoots
1 ts Grated peeled fresh
-gingeroot
1/4 c Diced green chilies
2 tb Chopped green onion
1/2 c 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.

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