Prep 40 mins
Cook 15 mins
My mom clipped this out of some magazine and even though I'm not a huge green pepper fan, I really loved this recipe. It's uncomplicated and very satisfying. One more excuse to use my rice cooker which I now can't live without. I am tripling the sauce because when I made it, it wasn't nearly enough.
- 1 lb chicken breast, boneless and skinless, cut into 1-inch pieces
- 1 medium green pepper, seeded and julienned
- 3 green onions, cut into 1-inch lengths
- 1⁄2 cup bamboo shoot, canned, finely chopped
- 2 -3 teaspoons fresh gingerroot, finely minced
- 1⁄4 cup slivered almonds, toasted, for garnish
- hot cooked rice, for 4
- 1 egg white, beaten
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1⁄8 teaspoon white pepper
- 1 1⁄2 teaspoons cornstarch
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 3 teaspoons sugar
- 1 tablespoon peanut oil, divided
- 2 teaspoons peanut oil, divided
- In a large, resealable plastic bag, combine the marinade ingredients. Add the cut chicken, seal the bag and turn to coat thoroughly. Refrigerate for 30 minutes.
- Next, in a bowl combine the sauce ingredients and mix until smooth. Set aside.
- When ready to cook, drain chicken and discard marinade. In a large skillet or wok, add 1 Tbsp oil and stir fry the chicken until no longer pink. Remove and keep warm.
- Add the remaining oil and stir-fry the green pepper and green onion for 2 minutes. Add in the bamboo shoots and ginger. Cook 3 to 4 minutes longer or until veggies 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. Garnish with almonds.