Almond Chicken And Vegetables
|Soy sauce||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Boneless chicken breasts||1 1⁄2 Pound, skinned and cut into 1-inch pieces|
|Oil||6 Tablespoon (Peanut Or Vegetable, Divided)|
|Slivered almonds||2 Ounce|
|Canned sliced bamboo shoots||8 Ounce, drained|
|Green onions||3 , cut into 1-inch pieces (With Tops)|
|Green pepper||1 Medium, cut into 1-inch pieces|
|Oil||1 Tablespoon (Peanut Or Vegetable)|
|Grated fresh ginger root||3 Teaspoon|
|White wine||2 Teaspoon|
Combine egg white, 1 tablespoon soy sauce, cornstarch, sugar, salt, and white pepper, stirring well.
Add chicken breast pieces, mix well, and refrigerate 15 minutes.
Pour 1/4 cup oil around top of preheated wok, allow to heat at high (350Â°) for 1 minute.
Add chicken, and stir-fry 5 minutes or until lightly browned.
Remove with slotted spoon, drain on paper towels.
Pour 2 tablespoons oil around top of wok, heat at medium high (325Â°) for 30 seconds.
Add almonds, and stir-fry 2 minutes or until golden brown.
Remove and drain on paper towels.
Add bamboo shoots, green onions, and green pepper to wok.
Stir-fry 1 to 2 minutes or until crisp-tender. (Add additional oil, if necessary.)
Combine 1 tablespoon oil, 1 tablespoon soy sauce, gingerroot, and wine, mixing well, add mixture to wok.
Bring to a boil.
Add chicken and almonds, stir-fry 30 seconds or until thoroughly heated.
Garnish with green onion top, if desired.