---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPICY SZECHWAN CHICKEN
 Categories: Chinese, Chicken, Diabetic
      Yield: 1 servings
 
      1 lb Chicken breasts
      1 ea Clove garlic, minced fine
      4 ts Cornstarch, divided
      1 ts Sugar
      1 ea Egg white
      2 tb Soy sauce
      2 tb Vegetable oil
      3 tb Dry sherry
    3/4 c  Sliced bamboo shoots
      1 ts Grated peeled fresh
           -gingeroot
    1/4 c  Diced green chilies
      2 tb Chopped green onion
    1/2 c  Roasted, skinned peanuts
 
  Cut chicken into 2- by 1/2-inch strips.  Place in a
  large pie plate. Sprinkle 2 tsp. cornstarch over
  chicken and mix well to coat chicken. Add egg white
  and mix again.  Heat oil in wok or 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 2 minutes. Combine all
  remaining ingredients except green onion with
  remaining 2 tsp. cornstarch and add to wok or pan.
  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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