Instructions: 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.

1 serving is 2/3 cup.

This recipe yields 4 cups.

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