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 1 tablespoon 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.87 Kcal (1071 kJ) | ||
| Calories from fat | 125.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.97g | 21% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1139.15mg | 47% | |
| Potassium | 594.71mg | 13% | |
| Total Carbs | 7.47g | 2% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 27.96g | 56% | |
| Vitamin C | 25.8mg | 43% | |
| Iron | 0.8mg | 5% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 117.42 Kcal (492 kJ) | ||
| Calories from fat | 57.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 21% | |
|---|---|---|---|
| Cholesterol | 30.7mg | 22% | |
| Sodium | 522.76mg | 47% | |
| Potassium | 272.91mg | 13% | |
| Total Carbs | 3.43g | 2% | |
| Sugars | 1.4g | 12% | |
| Dietary Fiber | 1.03g | 9% | |
| Protein | 12.83g | 56% | |
| Vitamin C | 11.8mg | 43% | |
| Iron | 0.4mg | 5% | |
| Calcium | 18.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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