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.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)