Recipe by smellyvegetarian
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!
Top Review by Susie D
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.
- 1 egg white, beaten
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1⁄8 teaspoon white 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
Directions See How It's Made
- 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.