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.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)