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Ginger Chicken for Two

Total Time

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


2 servings


  • 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
  • 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


  1. 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. 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.
  3. 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.
  4. 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.

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