SPICY SZECHUAN CHICKEN~ FROM JOAN JOHNSON

      Title: SPICY SZECHUAN CHICKEN~ FROM JOAN JOHNSON
  Categories: Low-cal, Cyberealm, Mom's best
       Yield: 6 Servings
  
       1 lb Boneless chicken breasts
            -skinned
       4 ts Cornstarch, divided
       1    Egg white
       2 tb Vegetable oil
     3/4 c  Thinly sliced drained canned
            -bamboo shoots
     1/4 c  Diced green chiles
     1/8 c  Shelled roasted peanuts
       1    Clove garlic, minced fine
       1 ts Sugar
       2 tb Light soy sauce
       3 tb Dry sherry
       2 tb Finely chopped green onions
       1 ts Grated peeled fresh ginger
  
   1.  Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate.
   Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg
   white and mix again.
   
   2.  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.
   
   3.  Combine all remaining ingredients except green onion with remain-
   ing 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.
   
   Food exchanges per serving:  4 meats, 1 vegetable
   
   1 serving is 2/3 cup. This recipe yields 4 cups.
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