Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chicken breasts
   4      teaspoon      Cornstarch -- divided
   1      Clove         garlic -- minced fine
                        (66 min left) -- (H)elp
   1      teaspoon      Sugar
                        More? 1 egg white
   2      tablespoon    Soy sauce
   2      tablespoon    Vegetable oil
   3      tablespoon    Dry sherry
     3/4  cup           Sliced bamboo shoots
   1      teaspoon      Grated peeled fresh
                        gingeroot
     1/4  cup           Diced green chilies
   2      tablespoon    Chopped green onion
     1/2  cup           Roasted -- skinned peanuts

Preparation:

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. (66 min left)