Ginger Chicken

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 egg , beaten
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/8 teaspoon pepper
• 1 lb boneless skinless chicken breast, in 1-inch cubes
• 1/2 teaspoon cornstarch
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon peanut oil
• 2 teaspoons peanut oil
• 1 medium green pepper, julienned
• 3 green onions, cut into 1-inch lengths
• 1/2 cup bamboo shoot, finely chopped
• 2 -3 teaspoons fresh ginger, minced
• 1/4 cup slivered almonds, toasted

Recipe

• 1 in a large resealable plastic bag, combine the egg , 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 1 tablespoon 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.