Hot And Sweet Chinese Chicken

• 1 whole chicken breast, boned and cut in 1/2-inch pieces
• 1 egg white
• 1 tsp. cornstarch
• 1/2 tsp. salt
• 3 Tbsp. peanut oil
• 2 dried red chili peppers
• 1 c. diced bamboo shoots
• 1 c. diced carrots, blanched for 1 minute
• 1/2 c. diced water chestnuts
• 1 bell pepper, cut in 1/2-inch pieces
• 1 Tbsp. hoisin sauce or brown bean sauce
• 2 tsp. sugar
• 2 Tbsp. rice wine or dry sherry
• 1 slice ginger root, minced

1. Combine chicken, egg white, salt and cornstarch; set aside. Heat peanut oil in skillet or wok and stir-fry chili peppers until brown and pungent.
2. Add chicken mixture and stir-fry 30 seconds. Add vegetables and continue stir-frying another 30 seconds.
3. Blend in remaining ingredients and cook and stir-fry for 2 minutes. Serves 4.

chicken breast, egg, cornstarch, salt, peanut oil, red chili peppers, bamboo shoots, carrots, water chestnuts, bell pepper, hoisin sauce, sugar, rice wine, ginger root

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056319 (may not work)