Ingredients

1 pound chicken breasts, boned and skinned
4 tsp. cornstarch
1 egg white, unbeaten
2 Tbsp. vegetable oil
3/4 C. bamboo shoots, drained, canned, thinly sliced
1/4 C. green chilies, diced, drained
1/2 C. peanuts, shelled, roasted, skinned
1 garlic clove, finely minced
1 tsp. sugar
2 Tbsp. soy sauce
3 Tbsp. dry sherry
1 tsp. ginger root, grated, peeled
1 Tbsp. green onion, finely chopped

Cooking Instructions

Cut chicken into 2 by 1/2 inch strips. Place in a large pie plate. Sprinkle with 1 tsp. cornstarch over chicken; mix well to coat chicken. Add egg white and mix again. Heat oil in a large 12-inch frying pan. Add chicken and bamboo shoots. Stir fry about 3 minutes, using a wooden spoon or wooden fork. Add chilies and peanuts; stir fry 2 minutes. Combine all remaining ingredients, except green onions, with 2 tsp. cornstarch and add to the pan. Stir fry and heat until sauce is thick and smooth, and mixture is well blended. Add green onions. Stir fry 1/2 minute to warm onions. Serve immediately.

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