Preparation:
Cut chicken into 2- by 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 | 