- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and white pepper. Add chicken, seal bag and turn to coat. Refrigerate for 30 mins.
- Combine the cornstarch, vinegar, soy sauce and sugar until smooth; set sauce aside.
- Drain chicken and discard marinade. In a large skillet (or wok), stir-fry chicken in 1 tbsp oil until no longer pink. Remove from the pan and set aside.
- Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3 to 4 mins. longer or until vegetables are crisp tender.
- Stir sauce mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add chicken and heat through. Sprinkle with almonds and stir to combine. Remove from heat.
- Serve over warm rice!
Wednesday, December 15, 2010
Ginger Chicken Stir-Fry
GINGER CHICKEN STIR-FRY
1 egg white, beaten
1 tbsp soy sauce
1 tsp cornstarch
1/8 tsp white pepper
1 lb boneless skinless chicken breasts, cut into 1" pieces
1/2 tsp cornstarch
2 tbsp rice vinegar
2 tbsp soy sauce
1 tsp granulated sugar
1 tbsp plus 2 tsp oil, divided (I have been using "Olys" which is derived from cereal grains, but you can use vegetable or peanut oil)
1 medium green bell pepper, julienned
3 green onions, cut into 1" lengths
1/2 cup canned bamboo shoots, finely chopped
3 tsp minced fresh gingerroot
1/4 cup slivered almonds, toasted (I didn't have any almonds this time, but usually add them!)
*I usually buy my gingerroot when it's on sale in the grocery store and then store it in the freezer so it lasts, is easy to grate using my rasp, and I always have it on hand. Don't leave it out of the freezer too long though, as it will go mushy!!*