4 boneless, skinless chicken breasts
1 tablespoon flour
1 egg white
2 tablespoons olive oil
1 can bamboo shoots, drained and sliced
1 green bell pepper, cut into bite-size pieces
1 cup peanuts
2 tablespoon cornstarch
2 tablespoons Dom DeLuise Italian Blend
1 teaspoon sugar
3 tablespoons light soy
4 tablespoons dry sherry
1 tablespoon grated fresh ginger
1/4 cup chopped green onion
cooked rice
Cut chicken breasts into strips. Place chicken in a medium bowl and sprinkle chicken all over with flour. Add egg white and toss to coat.
Heal olive oil in a large wok or sauté pan. Add chicken and stir-fry 3 to 4 minutes. Add green pepper and peanuts and continue to stir-fry until bell pepper is tender.
In a small bowl, combine cornstarch, Dom's Blend, sugar, soy, sherry and ginger. Pour over chicken and heat until sauce thickens and coats chicken. Toss in the green onion and stir-fry another minute.
