Gingery Chicken + Green Pepper Stir Fry |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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My mom clipped this out of some magazine and even though I'm not a huge green pepper fan, I really loved this recipe. It's uncomplicated and very satisfying. One more excuse to use my rice cooker which I now can't live without. I am tripling the sauce because when I made it, it wasn't nearly enough. Ingredients:
1 lb chicken breast, boneless and skinless, cut into 1-inch pieces |
1 medium green pepper, seeded and julienned |
3 green onions, cut into 1-inch lengths |
1/2 cup bamboo shoot, canned, finely chopped |
2 -3 teaspoons fresh gingerroot, finely minced |
1/4 cup slivered almonds, toasted, for garnish |
hot cooked rice, for 4 |
1 egg white, beaten |
1 tablespoon soy sauce |
1 teaspoon cornstarch |
1/8 teaspoon white pepper |
1 1/2 teaspoons cornstarch |
6 tablespoons rice vinegar |
6 tablespoons soy sauce |
3 teaspoons sugar |
1 tablespoon peanut oil, divided |
2 teaspoons peanut oil, divided |
Directions:
1. In a large, resealable plastic bag, combine the marinade ingredients. Add the cut chicken, seal the bag and turn to coat thoroughly. Refrigerate for 30 minutes.
2. Next, in a bowl combine the sauce ingredients and mix until smooth. Set aside.
3. When ready to cook, drain chicken and discard marinade. In a large skillet or wok, add 1 Tbsp oil and stir fry the chicken until no longer pink. Remove and keep warm.
4. Add the remaining oil and stir-fry the green pepper and green onion for 2 minutes. Add in the bamboo shoots and ginger. Cook 3 to 4 minutes longer or until veggies are crisp-tender.
5. 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. Garnish with almonds.
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