Gingery Chicken + Green Pepper Stir Fry

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• Main

• 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

• Marinade

• 1  egg white, beaten
• 1  tablespoon soy sauce
• 1  teaspoon cornstarch
• 1⁄8 teaspoon white pepper

• Sauce

• 1 1⁄2 teaspoons cornstarch
• 6  tablespoons rice vinegar
• 6  tablespoons soy sauce
• 3  teaspoons sugar

• Stir Fry

• 1  tablespoon  peanut oil, divided
• 2  teaspoons  peanut oil, divided

Directions

1. 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.
2. Next, in a bowl combine the sauce ingredients and mix until smooth. Set aside.
3. 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.
4. 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.
5. 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.