| Ingredients | Direction |
|---|---|
| 1 lb skinned chicken breast. 1 cup vegetable oil 5 slices fresh ginger root 3 green onions, chopped to about 1" lengths 1 green pepper, chopped as above 1/2 cup diced bamboo shoots 1/3 Slivered almonds Sauce Marinade: 1/4 tsp salt 1/8 tsp white pepper 1 tsp cornstarch 1 Tbsp soy sauce 1 egg white Seasoning sauce: 1 Tbsp rice vinegar 2 Tbsp soy sauce 1/2 tsp salt 1 tsp sugar 1/2 tsp cornstarch |
1-Dice chicken into 1 inch cubes. 2-Combine marinade ingredients, add chicken and mix well. 3-Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well. 4-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. 5-Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot. |