Title: Spicy Szechuan Chicken, From Joan Johnson
Categories: Diet Mom
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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