Ginger Chicken
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. —Ben Haen, Baldwin, Wisconsin
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
Directions
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1In 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.
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2Drain 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.
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3Stir-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.
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4Stir 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.
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