Ingredients
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1 tablespoon soy sauce
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1 teaspoon cornstarch
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1/8 teaspoon white pepper
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1/2 teaspoon cornstarch
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2 tablespoons rice vinegar
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2 tablespoons soy sauce
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1 teaspoon sugar
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1 tablespoon peanut oil
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2 teaspoons peanut oil
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1 medium green pepper, julienned
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3 green onions, cut into 1-inch lengths
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1/2 cup bamboo shoot, finely chopped
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2 -3 teaspoons fresh ginger, minced
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1/4 cup slivered almonds, toasted
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1 lb boneless skinless chicken breast, in 1-inch cubes
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1 egg white, beaten
Instructions
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
- Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
- Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
- Stir sauce mixture and add to the 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.