Ingredients
- Sauce:
- 1 egg white, beaten
- 1 Tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/8 teaspoon white pepper
- 1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
- 1/2 teaspoon cornstarch
- 2 Tablespoon rice vinegar
- 2 Tablespoon soy sauce
- 1 teaspoon sugar
- Stirfry:
- 1 Tablespoon , plus 2 teaspoon peanut oil, divided
- 1 medium green pepper, julienned
- 3 green onions, cut into 1 inch lengths
- 1/2 cup canned bamboo shoots, finely chopped
- 2 to 3 teaspoon minced fresh gingerroot
- 1/4 cup slivered almonds, toasted
- Hot cooked rice, optional
Preparation
Step 1
1. In a large resealable plastic bag, combine the egg white, soy sauce, corn starch and pepper. Add chicken; seal bag and turn to coat. Refridgerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
2. Drain chicken and discard marinade. In a large skillet stirfry chicken in 1 Tablespoon oil until no longer pink. Remove and keep warm.
3. Stir fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stirfry 3-4 minutes longer or until vegetables are crisp-tender
4. Stir sauce mixture and add to pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.