1
lb skinned chicken breast
1
cup vegtable oil
5
slices fresh ginger root
3
green onions, chopped to about 1" lengths
1
green pepper, chopped as above
1/2
cup diced bamboo shoots
1/3
slivered almonds (a little vegetable oil to fry in)
Marinade:
1/4
tsp salt
1/8
tsp white pepper
1
tsp cornstarch
1
Tbsp soy sauce
1
egg white
Seasoning
sauce:
1
Tbsp rice vinegar
2
Tbsp soy sauce
1
Tbsp dry sherry
1/2
tsp salt
1
tsp sugar
1/2
tsp cornstarch
Deep
fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them
up. drain well on paper towel. Let stand for 5 minutes before using.
Dice
chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken
and mix well. Let stand 1/2 hour. 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 minute until
vegtables
are crisp-tender. Combine ingrediants for seasoning sauce in a
small
bowl, mix well and add to wok. bring to boil. Add chicken to
boiling
sauce. Stir fry chicken until coated with sauce.
Add
almonds, mix well.