2 tsp. cornstarch
1/2 tsp. garlic powder
1/2 tsp. sugar
1 egg white
2 chicken breasts, boned and cut into 1/2 inch strips
2 tbsp. oil
1/2 c. Spanish peanuts, skins removed
1/2 c. sliced green onion
1 tsp. grated ginger root
2 tbsp. soy sauce
1/2 tsp. crushed red pepper
1/4 c. chopped fresh parsley
Hot cooked rice

In medium bowl, combine cornstarch, garlic powder, sugar and egg white, blend well. Add chicken, toss to coat. In large skillet or wok, heat oil over high heat. Add peanuts, stir-fry 30-60 seconds or until golden brown. Remove with slotted spoon, drain on paper towel. To same skillet add chicken, onions, gingerroot and red pepper, stir fry until chicken is no longer pink and is thoroughly cooked. Stir in soy sauce, peanuts and parsley. Serve over hot cooked rice.