Spicy Szechwan Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: SPICY SZECHWAN CHICKEN
Categories: Chinese, Chicken, Diabetic
Yield: 1 servings

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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