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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 egg white, beaten |
1 tablespoon soy sauce |
1 teaspoon cornstarch |
1/8 teaspoon white pepper |
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces |
sauce: |
1/4 teaspoon cornstarch |
1 tablespoon rice vinegar |
1 tablespoon soy sauce |
1/2 teaspoon sugar |
stir-fry: |
3 teaspoons peanut or canola oil, divided |
1/2 medium green pepper, julienned |
2 green onions, cut into 1-inch lengths |
1/4 cup canned bamboo shoots, finely chopped |
1 to 2 teaspoons minced fresh gingerroot |
3 tablespoons slivered almonds, toasted |
hot cooked rice, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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