Main Ingredients:

1 lb skinned chicken breast. 1 cup vegtable oil 5 slices fresh ginger root 3 green onions, chopped to about 1" lengths 1 green pepper, chopped as above 1/2 cup diced bamboo shoots 1/3 Slivered almondsMarinade: 1/4 tsp salt 1/8 tsp white pepper 1 tsp cornstarch 1 Tbsp soy sauce 1 egg whiteSeasoning sauce 1 Tbsp rice vinegar 2 Tbsp soy sauce 1 Tbsp dry sherry 1/2 tsp salt 1 tsp sugar 1/2 tsp cornstarch

Cooking Preparation of the Recipe:

Instructions: 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 ingrediants 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.

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