Spicy Szechuan Chicken

• 1 pound chicken breasts
• 4 teaspoon cornstarch divided
• 1 clove garlic minced
• 1 teaspoon sugar
• 2 tablespoon soy sauce, tamari
• 2 tablespoon vegetable oil
• 3 tablespoon sherry dry
• 3/4 cup bamboo shoots sliced
• 1 teaspoon ginger root peeled, minced
• 1/4 cup green chili peppers diced
• 2 tablespoon scallions, spring or green onions chopped
• 1/2 cup peanuts roasted, skinned

1. Cut chicken into 2- by 1/2-inch strips.
2. Place in a large pie plate.
3. Sprinkle 2 teaspoon cornstarch over chicken and mix well to coat chicken.
4. Add egg white and mix again.
5. Heat oil in wok or a 12-inch frying pan.
6. Add chicken and bamboo shoots and stir-fry about 3 minutes.
7. Add chilies and peanuts; stir-fry 2 minutes.
8. Combine all remaining ingredients except green onion with remaining 2 tsp.
9. cornstarch and add to wok or pan.
10. Stir-fry and heat until sauce is thick and smooth and mixture is well blended.
11. Add green onion.
12. Stir-fry 30 seconds to warm onions.
13. Serve immediately.

chicken breasts, cornstarch, garlic, sugar, soy sauce, vegetable oil, sherry dry, bamboo shoots, ginger root, green chili peppers, scallions, peanuts

Taken from recipeland.com/recipe/v/spicy-szechuan-chicken-40982 (may not work)