Almond Chicken With Vegetables

• 1 egg
• 1 Tbsp. soy sauce
• 1 tsp. cornstarch
• 1 tsp. sugar
• 1/8 tsp. salt and white pepper
• 1 1/2 lb. boneless chicken breasts, cut into 1-inch pieces
• 1/4 c. plus 2 Tbsp. oil, divided
• 2 oz. slivered almonds
• 1 (8 oz.) sliced bamboo shoots, drained
• 3 green onions, cut tops off
• 1 medium green pepper, cut in 1-inch pieces
• 1 Tbsp. oil
• 1 Tbsp. soy sauce
• 2 to 3 tsp. grated ginger root
• 2 tsp. white wine

1. Combine first 5 ingredients.
2. Add chicken.
3. Mix. Refrigerate 15 minutes.
4. Pour 1/4 cup of oil into preheated wok for 1 minute.
5. Add chicken.
6. Stir-fry 5 minutes.
7. Drain on paper towel.

egg, soy sauce, cornstarch, sugar, salt, chicken breasts, oil, almonds, bamboo shoots, green onions, green pepper, oil, soy sauce, grated ginger root, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=596646 (may not work)