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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 lb skinned chicken breast |
1 cup vegtable oil |
5 slices fresh ginger root |
3 green onions chopped to about 1 lengths |
1 green pepper chopped as above |
1/2 cup bamboo shoots diced |
1/3 slivered almonds |
Directions:
1. Marinade:
2. /4 tsp salt
3. /8 tsp white pepper
4. tsp cornstarch
5. Tbsp soy sauce
6. egg white
7. Seasoning sauce:
8. Tbsp rice vinegar
9. Tbsp soy sauce
10. Tbsp dry sherry
11. /2 tsp salt
12. tsp sugar
13. /2 tsp cornstarch
14. Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
15. them up. drain well on paper towel. Let stand for 5 minutes before using.
16. Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
17. chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken
18. and stir fry until browned. Remove chicken and drain well. Stir fry
19. ginger, onion, pepper and bamboo shoots for about 1 minute until
20. vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a
21. small bowl, mix well and add to wok. bring to boil. Add chicken to
22. boiling sauce. Stir fry chicken until coated with sauce.
23. Add almonds, mix well.
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