Gingery Chicken + Green Pepper Stir Fry

• 1 lb chicken breast, boneless and skinless, cut into 1-inch pieces
• 1 medium green pepper, seeded and julienned
• 3 green onions, cut into 1-inch lengths
• 12 cup bamboo shoot, canned, finely chopped
• 2 -3 teaspoons fresh gingerroot, finely minced
• 14 cup slivered almonds, toasted, for garnish
• hot cooked rice, for 4
• 1 egg white, beaten
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 18 teaspoon white pepper
• 1 12 teaspoons cornstarch
• 6 tablespoons rice vinegar
• 6 tablespoons soy sauce
• 3 teaspoons sugar
• 1 tablespoon peanut oil, divided
• 2 teaspoons peanut oil, divided

1. In a large, resealable plastic bag, combine the marinade ingredients.
2. Add the cut chicken, seal the bag and turn to coat thoroughly.
3. Refrigerate for 30 minutes.
4. Next, in a bowl combine the sauce ingredients and mix until smooth.
5. Set aside.
6. When ready to cook, drain chicken and discard marinade.
7. In a large skillet or wok, add 1 Tbsp oil and stir fry the chicken until no longer pink.
8. Remove and keep warm.
9. Add the remaining oil and stir-fry the green pepper and green onion for 2 minutes.
10. Add in the bamboo shoots and ginger.
11. Cook 3 to 4 minutes longer or until veggies are crisp-tender.
12. Stir sauce mixture and add to the pan.
13. Bring to a boil; cook and stir for 2 minutes or until thickened.
14. Add chicken and heat through.
15. Garnish with almonds.

chicken breast, green pepper, green onions, bamboo shoot, fresh gingerroot, slivered almonds, rice, egg, soy sauce, cornstarch, white pepper, cornstarch, rice vinegar, soy sauce, sugar, peanut oil, peanut oil

Taken from www.food.com/recipe/gingery-chicken-green-pepper-stir-fry-410688 (may not work)