Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken breasts
   4      teaspoons     cornstarch -- divided
   1      clove         garlic -- minced fine
   1      teaspoon      sugar
                        more? 1 egg white
   2      tablespoons   soy sauce
   2      tablespoons   vegetable oil
   3      tablespoons   dry sherry
     3/4  cup           sliced bamboo shoots
   1      teaspoon      grated peeled fresh
                        gingerroot
     1/4  cup           diced green chilies
   2      tablespoons   chopped green onion
     1/2  cup           roasted -- skinned peanuts

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