Spicy Szechwan Chicken Posted by Joyce'S 10/8/2001 5:12 pm Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, RD, MS and Katharine Middleton 1 pound boneless, skinless chicken breasts 4 teaspoons cornstarch, divided 1 egg white 2 tablespoons vegetable oil 3/4 cup thinly sliced, drained, canned bamboo shoots 1/4 cup diced, drained green chilies 1/2 cup shelled, roasted, skinned peanuts 1 clove garlic, minced fine 1 teaspoon sugar 2 tablespoons soy sauce 3 tablespoons dry sherry 1 teaspoon grated, peeled, fresh gingerroot 2 tablespoons finely chopped green onion Cut chicken into 2 x 1/2-inch strips. Place in large pie plate. Sprinkle 2 teaspoons cornstarch over chicken and mix well to coat chicken. Add egg white and mix again. Heat oil in a 12-inch frying pan. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chilies and peanuts; stir-fry for 2 minutes. Combine all remaining ingredients except green onion in a separate bowl with remaining 2 teaspoons cornstarch and add to the pan. Stir-fry and heat until sauce is thick and smooth and mixture is well blended. Add green onion. Stir-fry for 30 seconds to warm onions. Serve immediately. Makes 6 servings of 2/3 cup each.