Cut chicken into 2- by 1/2-inch strips.

Place chicken strips in a large pie plate.

Sprinkle 2 teaspoons of cornstarch over the chicken and mix well to coat.

Add egg white (not provided) and mix again.

Heat vegetable oil in a wok or 12-inch frying pan over high heat.

Add chicken and sliced bamboo shoots to the wok or pan.

Stir-fry for about 3 minutes, until chicken is cooked through.

Add diced green chili peppers and roasted peanuts to the mixture.

Stir-fry for another 2 minutes.

In a separate bowl, combine minced garlic, sugar, soy sauce, dry sherry, minced ginger root, and the remaining 2 teaspoons of cornstarch.

Add the sauce mixture to the wok or pan with the chicken and vegetables.

Stir-fry and heat until the sauce thickens and becomes smooth, and the mixture is well blended.

Add chopped scallions (green onions).

Stir-fry for 30 seconds to warm the onions.

Serve the Spicy Szechuan Chicken immediately.