1 lb Boneless chicken breasts

           -skinned
      4 ts Cornstarch, divided

      1    Egg white

      2 tb Vegetable oil

    3/4 c  Thinly sliced drained canned

           -bamboo shoots
    1/4 c  Diced green chiles

    1/8 c  Shelled roasted peanuts

      1    Clove garlic, minced fine

      1 ts Sugar

      2 tb Light soy sauce

      3 tb Dry sherry

      2 tb Finely chopped green onions

      1 ts Grated peeled fresh ginger

  1.  Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate.

  Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg
  white and mix again.
  2.  Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo

  shoots and stir fry for about 3 minutes (using a wooden spoon or
  wooden fork). Add chiles and peanuts; stir fry for 2 minutes.
  3.  Combine all remaining ingredients except green onion with remain-

  ing 2 tsp. cornstarch and add to wok. 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.
  Food exchanges per serving:  4 meats, 1 vegetable
  1 serving is 2/3 cup. This recipe yields 4 cups.