Ginger Chicken

READY IN: 45mins
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.

Ingredients Nutrition

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.

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