Ingredients
- 66 min left
- 1 clove garlic fine (minced)
- 1 egg (white)
- 3/4 bamboo shoots (sliced)
- 1 pound chicken breasts
- 1/2 cup skinned peanuts (roasted)
- 3 tablespoon dry sherry
- 1/4 cup green chilies (diced)
- 2 tablespoon soy sauce
- 2 tablespoon vegetable oil
- 2 tablespoon green onion (chopped)
- 4 teaspoon cornstarch divided
- 1 teaspoon sugar
Cut chicken into 2by 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. (66 min left), (H)elp, More? Converted by MMCONV vers.
1.10
