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Spicy Szechwan Chicken



  • 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 chilies
  • 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


  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 about 3 minutes (use a wooden spoon or wooden fork).
  3. Add chilies 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.

Makes 6 servings, 2/3 cup each.

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

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