Ingredients:
1 egg whites
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon white pepper
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup peanut oil or 1/4 cup vegetable oil, divided, plus
2 tablespoons peanut oil
1 (2 ounce) packages slivered almonds
1 (8 ounce) cans sliced bamboo shoots, drained
3 green onions with tops, cut into 1-inch pieces
1 medium green peppers, cut into 1-inch pieces
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon soy sauce
2 -3 teaspoons grated fresh gingerroot
2 teaspoons white wine
green onion tops ( to garnish) (optional)
Directions:
Combe first 6 ingredients, stirring well. Add chicken pieces; mix well and refrigerate for 15 minutes.
Pour 1/4 cup oil around top of preheated wok; allow to heat at hight (350F) for 1 minute. Add chicken, and stir-fry for 5 minutes, or until lightly browned. Remove with a slotted spoon; drain on paper towels.
Pour 2 TB oil around top of wok; heat at medium high (325F) for 30 seconds. Add almonds, and stir-fry 2 minutes or until golden brown. Remove and drain on paper towels. Add bambo shoots, green onions, and green pepper to wok. Stir-fry 1-2 minutes or until crisp-tender. (Add additional oil, if needed.).
Combe 1 TB oil, 1 TB soy sauce, gingerroot, and wine, mixing well. Add this mixture to the wok. Bring to a boil. Add chicken and almonds; stir-fry 30 seconds or until thoroughly heated. Garnish with green onion tops, if desired. Serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.