Ingredients

1 lb. boneless chicken breasts, skinned
4 tsp. cornstarch, divided
1 egg white
2 Tbsp. vegetable oil
3/4 C. thinly sliced drained canned bamboo shoots
1/4 C. diced green chilies
1/8 C. shelled roasted peanuts
1 clove garlic, minced fine
1 tsp. sugar
2 Tbsp. light soy sauce
3 Tbsp. dry sherry
2 Tbsp. finely chopped green onions
1 tsp. grated peeled fresh ginger

Cooking Instructions

Cut chicken into 2×1/2-inch strips. Place in a large pie plate. Sprinkle 2 tsp. cornstarch over chicken and mix well to coat. Add egg white and mix again. 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 chilies and peanuts; stir fry for 2 minutes. Combine all remaining ingredients except green onion with remaining 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth. Add green onion. Stir-fry 30 seconds to warm onions.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)