Spicy Szechwan Chicken

Course : Chinese
Serves: 1
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1 pound chicken breasts
4 teaspoons cornstarch -- divided
1 clove garlic -- minced fine
1 teaspoon sugar
1 large egg white
2 tablespoons soy sauce
2 tablespoons vegetable oil
3 tablespoons dry sherry
3/4 cup sliced bamboo shoots
1 teaspoon grated peeled fresh gingerroot
1/4 cup diced green chilies
2 tablespoons chopped green onion
1/2 cup roasted -- skinned peanuts

Preparation / Directions:

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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