Directions:
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233 Kcal (976 kJ) | ||
| Calories from fat | 105.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 18% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1139.38mg | 47% | |
| Potassium | 502.02mg | 11% | |
| Total Carbs | 6.79g | 2% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 27.69g | 55% | |
| Vitamin C | 25.1mg | 42% | |
| Iron | 0.6mg | 4% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 109.95 Kcal (460 kJ) | ||
| Calories from fat | 49.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 18% | |
|---|---|---|---|
| Cholesterol | 31.57mg | 22% | |
| Sodium | 537.67mg | 47% | |
| Potassium | 236.9mg | 11% | |
| Total Carbs | 3.2g | 2% | |
| Sugars | 1.32g | 11% | |
| Dietary Fiber | 0.95g | 8% | |
| Protein | 13.07g | 55% | |
| Vitamin C | 11.9mg | 42% | |
| Iron | 0.3mg | 4% | |
| Calcium | 18.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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