Ginger Chicken

Name: Ginger Chicken
Ingredients: 1 egg white, lightly beaten; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon cornstarch; 1/8 teaspoon white pepper; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1/2 teaspoon cornstarch; 2 tablespoons rice vinegar; 2 tablespoons reduced-sodium soy sauce; 1 teaspoon sugar; 1 tablespoon plus 2 teaspoons peanut oil, divided; 1 medium green pepper, julienned; 3 green onions, cut into 1-inch lengths; 1/2 cup canned bamboo shoots, finely chopped; 2 to 3 teaspoons minced fresh gingerroot; 1/4 cup slivered almonds, toasted; Hot cooked rice, optional

16 ingredients

4 steps

Ingredients

1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

Directions

1

In a large resealable plastic bag, combine the egg white, 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.