Ginger Chicken for Two Recipe

Ginger Chicken for Two Recipe photo by Taste of Home

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Ginger Chicken for Two Recipe

Prep: 20 min. + chilling Cook: 15 min.

Yield: 2 Servings

20 15 35

Ingredients

1 egg white, beaten
1 tablespoon soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/4 teaspoon cornstarch
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
STIR-FRY:
3 teaspoons peanut or canola oil, divided
1/2 medium green pepper, julienned
2 green onions, cut into 1-inch lengths
1/4 cup canned bamboo shoots, finely chopped
1 to 2 teaspoons minced fresh gingerroot
3 tablespoons slivered almonds, toasted
Hot cooked rice, optional

Directions

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.
Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
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.
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. Yield: 2 servings.

Nutritional Facts 1 cup stir-fry (calculated without rice) equals 289 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 978 mg sodium, 9 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Ginger Chicken for Two in Taste of Home December/January 2010