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.