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chicken breast green pepper green onions bamboo shoot fresh gingerroot slivered almonds rice egg soy sauce cornstarch white pepper cornstarch rice vinegar soy sauce sugar peanut oil peanut oil
Viewed: 13 - Published at: 9 years agoIngredients
- 1 lb chicken breast, boneless and skinless, cut into 1-inch pieces
- 1 medium green pepper, seeded and julienned
- 3 green onions, cut into 1-inch lengths
- 12 cup bamboo shoot, canned, finely chopped
- 2 -3 teaspoons fresh gingerroot, finely minced
- 14 cup slivered almonds, toasted, for garnish
- hot cooked rice, for 4
- 1 egg white, beaten
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 18 teaspoon white pepper
- 1 12 teaspoons cornstarch
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 3 teaspoons sugar
- 1 tablespoon peanut oil, divided
- 2 teaspoons peanut oil, divided
Method
- In a large, resealable plastic bag, combine the marinade ingredients.
- Add the cut chicken, seal the bag and turn to coat thoroughly.
- Refrigerate for 30 minutes.
- Next, in a bowl combine the sauce ingredients and mix until smooth.
- Set aside.
- When ready to cook, drain chicken and discard marinade.
- In a large skillet or wok, add 1 Tbsp oil and stir fry the chicken until no longer pink.
- Remove and keep warm.
- Add the remaining oil and stir-fry the green pepper and green onion for 2 minutes.
- Add in the bamboo shoots and ginger.
- Cook 3 to 4 minutes longer or until veggies 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.
- Garnish with almonds.
