Ginger Chicken

By stacymd23

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.