Spicy Szechuan Chicken

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25 minutes Prep: 10 minutes Cook: 15 minutes

203 calories per serving view nutrition facts

Ingredients

1	pound	chicken breasts	boneless, skinned
4	teaspoons	cornstarch	divided
1	each	egg white
2	tablespoons	vegetable oil
3/4	cup	bamboo shoots	canned, thinly sliced, drained,
1/4	cup	green chili peppers	diced
1/8	cup	peanuts	roasted, shelled
1	each	garlic clove	finely minced
1	teaspoon	sugar
2	tablespoons	soy sauce, light
3	tablespoons	sherry	dry
2	tablespoons	scallions, spring or green onions	finely chopped
1	teaspoon	ginger	fresh, peeled, grated

Directions

Cut chicken into 2x1/2 inch strips.

Place in a large pie plate.

Sprinkle 2 tablespoons 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 chiles 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 and mixture is well-blended.

Add green onion.

Stir-fry 30 seconds to warm onions.

Serve immediately.

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