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Ginger Chicken for Two

 Ginger Chicken for Two
2 ServingsPrep: 20 min. + chilling Cook: 15 min.

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.

2 of 2

Ginger Chicken for Two (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.