Spicy Szechuan Chicken

Serves:

Ingredients:

1 lb Boneless chicken breasts
-skinned
4 t Cornstarch, divided
1 Egg white
2 T Vegetable oil
3/4 c Thinly sliced drained canned
-bamboo shoots
1/4 c Diced green chiles
1/8 c Shelled roasted peanuts
1 Clove garlic, minced fine
1 t Sugar
2 T Light soy sauce
3 T Dry sherry
2 T Finely chopped green onions
1 t Grated peeled fresh ginger

Method:

1.
Cut chicken into 2 x 1/2 inch strips.
Place in a large pie plate.
Sprinkle 2 t cornstarch over chicken and mix well to coat.
Add egg white and mix again.
2.
Heat oil in wok or a 12 inch frying pan.
Add chicken and bamboo shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork).
Add chiles and peanuts; stir fry for 2 minutes.
3.
Combine all remaining ingredients except green onion with remain- ing 2 tsp.
cornstarch and add to wok.
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.
Food exchanges per serving: 4 meats, 1 vegetable 1 serving is 2/3 cup.
This recipe yields 4 cups.