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 diced bamboo shoots
- • 1/3 Slivered almonds
- • 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 Tbsp dry sherry
- • 1/2 tsp salt
- • 1 tsp sugar
- • 1/2 tsp cornstarch
Instructions
- Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
- chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken
- and stir fry until browned. Remove chicken and drain well. Stir fry
- ginger, onion, pepper and bamboo shoots for about 1 minute until
- vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a
- small bowl, mix well and add to wok. bring to boil. Add chicken to
- boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix
- well and serve hot.
- Serves 4
- Variation:
- Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
- them up. drain well on paper towel. Let stand for 5 minutes before using.
