Category : Poultry
Author : Kent Ogletree
Hits : 2856
Date : 20/04/2001
1 lb skinned chicken breast.1 cup vegtable oil5 slices fresh ginger root3 green onions, chopped to about 1" lengths1 green pepper, chopped as above1/2 cup diced bamboo shoots1/3 Slivered almondsMarinade:1/4 tsp salt1/8 tsp white pepper1 tsp cornstarch1 Tbsp soy sauce1 egg whiteSeasoning sauce:1 Tbsp rice vinegar2 Tbsp soy sauce1 Tbsp dry sherry1/2 tsp salt1 tsp sugar1/2 tsp cornstarch
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well. Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender. Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot.Serves 4Variation:Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp them up. drain well on paper towel. Let stand for 5 minutes before using.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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