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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 (a little vegetable oil to fry in)
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
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.
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.