Total Time
Prep 30 mins
Cook 15 mins

This quick stir-fry with Asian flair is from the Dec/Jan edition of Taste of Home and was submitted by Ben Haen of Baldwin, WI. Posting for safekeeping!

Ingredients Nutrition


  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.
Most Helpful

This was tasty and loaded with the bright spark of ginger. I added a half of red bell pepper & a handful of julienned carrots mainly for color. I marinated the chicken early in the day and it was flavorful. Recipe discovered during ZWT9.

Susie D September 11, 2013

My husband always orders chicken with ginger and spring onions (green onions) whenever we get Chinese take out. So, when I saw this one I knew we needed to give it a try. I am glad we did because despite the long list of ingredients it is really easy to put together. As long as you chop everything before you start the cooking it comes together in minutes too. We served it with simple sesame egg noodles. Made for Zee Zany Zesty Cookz for ZWT6.

Sarah_Jayne May 25, 2010

This is a nice stir fry recipe. This was my first time using fresh ginger and I was surprised how strong it smelled while I was stir frying, but yet it was a very mild taste. Thanks for posting.

Sherri35 April 10, 2010