Spicy Szechwan Chicken

Ingredients

 * 1 lbs chicken breasts
 * 1 each clove garlic, minced fine
 * 4 tsp cornstarch, divided
 * 1 tsp sugar
 * 1 each egg white
 * 2 tbsp soy sauce
 * 2 tbsp vegetable oil
 * 3 tbsp dry sherry
 * 3/4 cup sliced bamboo shoots
 * 1 tsp grated peeled fresh
 * -gingeroot
 * 1/4 cup diced green chilies
 * 2 tbsp chopped green onion
 * 1/2 cup roasted, skinned peanuts

Directions
Cut chicken into 2- by ½-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.