Ingredients

  • 1 lb skinned chicken breast.
  • 1/3 Slivered almonds
  • 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 cup vegtable oil

~~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


Direction

  1. Cut chicken into 1” cubes.
  2. Combine marinade ingredients,
  3. add chicken and mix well.
  4. Let stand 1/2 hour.
  5. Heat oil in wok, add chicken and stir-fry until browned.
  6. Remove chicken and drain well.
  7. Stir-fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender.
  8. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok.
  9. bring to boil.
  10. Add chicken to boiling sauce.
  11. Stir-fry chicken until coated with sauce.
  12. Add almonds,
  13. mix well and serve hot.

Serves 4

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