Almond Chicken

Almond Chicken (4 servings)

1 lb. skinned chicken breast
1 c. vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 c. diced bamboo shoots
1/3 c. slivered almonds

Marinade:
1/4 tsp. salt
1/8 tsp. white pepper
1 tsp. cornstarch
1 T. soy sauce
1 egg white

Seasoning Sauce:
1 T. rice vinegar
2 T. soy sauce
1 T. Dry Sherry
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. cornstarch

Dice chicken into 1" cubes. Combine marinade
ingrediants, add chicken, and mix well. Let
stand 1/2 hr.

Heat oil in wok, add chicken, and stir fry until
browned. Remove chicken, and drain well. Stir fry
ginger, onion, pepper, and bamboo shoots for
about 1 min., until vegtables are crisp-tender.

Combine ingredients for seasoning sauce in
a small bowl, mix well, and add to wok. Bring
to a boil.

Add chicken to boiling sauce. Stir fry chicken
until coated with sauce. Add almonds, mix well,
and serve hot.


Variation:
Deep fry slivered almonds in vegtable oil for
2-3 mins. to crisp them up. Drain well on
paper towel. Let stand for 5 mins., before using.