Recipe for Spicy Szechuan Chicken

1.00	lb	Boneless chicken breasts
		-skinned
4.00	t	Cornstarch, divided
1.00		Egg white
2.00	T	Vegetable oil
0.75	c	Thinly sliced drained canned
		-bamboo shoots
0.25	c	Diced green chiles
0.12	c	Shelled roasted peanuts
1.00		Clove garlic, minced fine
1.00	t	Sugar
2.00	T	Light soy sauce
3.00	T	Dry sherry
2.00	T	Finely chopped green onions
1.00	t	Grated peeled fresh ginger

Instructions:
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.

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