Spicy Szechwan Chicken

Yield: 6 servings, 2/3 cup each.

Ingredients

• 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 chiles
• 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

Instructions

1. 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.
2. Heat oil in a 12 inch frying pan. Add chicken and bamboo shoots and stir-fry for about 3 minutes (use a wooden spoon or wooden fork).
3. Add chiles and peanuts; stir-fry for 2 minutes.
4. Combine all remaining ingredients except green onion in a separate bowl with remaining 2 teaspoons cornstarch and add to the pan.
5. Stir-fry and heat until sauce is thick and smooth and mixture is well blended.
6. Add green onion. Stir-fry for 30 seconds to warm onions.
7. Serve immediately.

Attribution

The Art of Cooking for the Diabetic by Mary Abbott Hess, RD, MS and Katharine Middleton