Spicy Szechuan Chicken

1 pound Chicken breasts

Directions: 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

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), (H)elp, More? Converted by MMCONV vers. 1.10