Spicy Szechuan Chicken, From Joan Johnson

1 lb Boneless chicken breasts

-skinned 4 ts Cornstarch, divided

1 Egg white

2 tb Vegetable oil

3/4 c Thinly sliced drained canned

-bamboo shoots 1/4 c Diced green chiles

1/8 c Shelled roasted peanuts

1 Clove garlic, minced fine

1 ts Sugar

2 tb Light soy sauce

3 tb Dry sherry

2 tb Finely chopped green onions

1 ts Grated peeled fresh ginger

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.