Name: Ginger Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 large egg white, lightly beaten -; 1 tablespoon reduced-sodium soy sauce -; 1 teaspoon cornstarch -; 1/8 teaspoon white pepper -; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces -; Sauce: -; 1/2 teaspoon cornstarch -; 2 tablespoons rice vinegar -; 2 tablespoons reduced-sodium soy sauce -; 1 teaspoon sugar -; STIR-FRY: -; 1 tablespoon plus 2 teaspoons peanut oil, divided -; 1 medium green pepper, julienned -; 3 green onions, cut into 1-inch lengths -; 1/2 cup canned bamboo shoots, finely chopped -; 2 to 3 teaspoons minced fresh gingerroot -; 1/4 cup slivered almonds, toasted -; Hot cooked rice, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ginger Chicken

1. 1 large egg white, lightly beaten -

2. 1 tablespoon reduced-sodium soy sauce -

3. 1 teaspoon cornstarch -

4. 1/8 teaspoon white pepper -

5. 1 pound boneless skinless chicken breasts, cut into 1-inch pieces -

6. Sauce: -

7. 1/2 teaspoon cornstarch -

8. 2 tablespoons rice vinegar -

9. 2 tablespoons reduced-sodium soy sauce -

10. 1 teaspoon sugar -

11. STIR-FRY: -

12. 1 tablespoon plus 2 teaspoons peanut oil, divided -

13. 1 medium green pepper, julienned -

14. 3 green onions, cut into 1-inch lengths -

15. 1/2 cup canned bamboo shoots, finely chopped -

16. 2 to 3 teaspoons minced fresh gingerroot -

17. 1/4 cup slivered almonds, toasted -

18. Hot cooked rice, optional -

How to cook deliciously - Ginger Chicken

1. Stage

In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.

2. Stage

Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.

3. Stage

Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.

4. Stage

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. Sprinkle with almonds. Serve with rice if desired.