Ingredients
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1 cup peanut oil
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3 green onions, chopped to about 1-inch lengths
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1 green pepper, chopped as above
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1/2 cup diced bamboo shoot
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1/3 cup slivered almonds
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1/4 teaspoon salt
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1/8 teaspoon white pepper
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1 teaspoon cornstarch
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1 egg white
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1 tablespoon rice vinegar
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2 tablespoons soy sauce
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1 tablespoon dry sherry
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1/2 teaspoon salt
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5 slices fresh gingerroot
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1 tablespoon soy sauce
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1 lb skinless chicken breast half
Instructions
- Dice chicken into 1 inch cubes.
- Combine marinade ingredients, add chicken and mix well.
- Let stand 1/2 hour.
- Heat oil in wok, add chicken and stir fry until browned.
- Remove chicken and drain well.
- Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute, until vegetables are crisp-tender.
- Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok.
- Bring to boil.
- Add chicken to boiling sauce.
- Stir fry chicken until coated with sauce.
- Add almonds, mix well and serve hot.
- Variation----------------------.
- Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up.
- Drain well on paper towel.
- Let stand for 5 minutes before using.