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 2 teaspoons 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: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1468.24 Kcal (6147 kJ) | ||
| Calories from fat | 1088.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 120.92g | 186% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1445.4mg | 60% | |
| Potassium | 1936.56mg | 41% | |
| Total Carbs | 48.31g | 16% | |
| Sugars | 13.72g | 55% | |
| Dietary Fiber | 23.39g | 94% | |
| Protein | 74.09g | 148% | |
| Vitamin C | 25.5mg | 43% | |
| Iron | 7.2mg | 40% | |
| Calcium | 538mg | 54% | |
| Amount Per 100 g | |||
| Calories | 335.29 Kcal (1404 kJ) | ||
| Calories from fat | 248.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.61g | 186% | |
|---|---|---|---|
| Cholesterol | 15.28mg | 22% | |
| Sodium | 330.07mg | 60% | |
| Potassium | 442.23mg | 41% | |
| Total Carbs | 11.03g | 16% | |
| Sugars | 3.13g | 55% | |
| Dietary Fiber | 5.34g | 94% | |
| Protein | 16.92g | 148% | |
| Vitamin C | 5.8mg | 43% | |
| Iron | 1.7mg | 40% | |
| Calcium | 122.9mg | 54% | |
* 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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