Ingredients
1 egg white, lightly beaten1 tablespoon reduced-sodium soy sauce1 teaspoon cornstarch1/8 teaspoon white pepper1 pound boneless skinless chicken breasts, cut into 1-inch piecesSAUCE:1/2 teaspoon cornstarch2 tablespoons rice vinegar2 tablespoons reduced-sodium soy sauce1 teaspoon sugarSTIR-FRY:1 tablespoon plus 2 teaspoons peanut oil, divided1 medium green pepper, julienned3 green onions, cut into 1-inch lengths1/2 cup canned bamboo shoots, finely chopped2 to 3 teaspoons minced fresh gingerroot1/4 cup slivered almonds, toastedHot cooked rice, optional
Preparation
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.
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.
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.
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.
