Spicy Szechwan Chicken
chicken, chinese, diabetic
1 lb chicken breasts
1 clove garlic, minced fine
4 teaspoon cornstarch, divided
1 teaspoon sugar
1 egg white
2 tablespoon soy sauce
2 tablespoon vegetable oil
3 tablespoon dry sherry
3/4 cup sliced bamboo shoots
1 teaspoon grated peeled fresh gingeroot
1/4 cup diced green chilies
2 tablespoon chopped green onion
1/2 cup 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.
Yield: 1 servings