---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Chicken, Diabetic
       Yield: 1 servings
       1 lb Chicken breasts
       1 ea Clove garlic, minced fine
       4 ts Cornstarch, divided
       1 ts Sugar
       1 ea Egg white
       2 tb Soy sauce
       2 tb Vegetable oil
       3 tb Dry sherry
     3/4 c  Sliced bamboo shoots
       1 ts Grated peeled fresh
     1/4 c  Diced green chilies
       2 tb Chopped green onion
     1/2 c  Roasted, skinned peanuts
   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.