1 egg white
1 tbsp. cornstarch
6 boned and skinned chicken breast halves, cut in bite-size pieces
4 tbsp. bean sauce
2 tbsp. hoisin sauce
1 tbsp. chili paste with garlic
1 1/2 tsp. sugar
2 tbsp. dry sherry
2 tbsp. white vinegar
4 cloves garlic, peeled and flattened
1 lg. head broccoli, stem trimmed, cut into flowerets
3 tbsp. olive oil
1/2 c. unsalted roasted peanuts, shelled
4-6 dried hot red peppers

Can be bought in Oriental food stores.

Combine egg white and cornstarch. Mix with chicken pieces and refrigerate for 30 minutes.

Combine bean sauce, hoisin sauce, chili paste with garlic, sugar, sherry, vinegar, and garlic and set aside. Steam broccoli in saucepan until tender but still crisp. Set aside.

Saute chicken in olive oil in frying pan until cooked through. Add sauce and stir until chicken is well coated. Stir in peanuts and red peppers. Add broccoli and mix until well coated with sauce. Serve over rice.