Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.

American

1 Egg White

1 Tablespoon Soy Sauce

1 teaspoon Cornstarch

1 teaspoon Sugar

1/8 teaspoon Salt

1/8 teaspoon White Pepper

1 1/2 lbs boneless skinless Chicken Breasts, cut into 1-inch pieces

1/4 cup Peanut Oil or Vegetable Oil, divided, plus

2 Tablespoons Peanut Oil

1 (2 ounce) package slivered Almonds

1 (8 ounce) can sliced Bamboo shoots, drained

3 Green Onions with tops, cut into 1-inch pieces

1 medium Green Pepper, cut into 1-inch pieces

1 Tablespoon Peanut Oil or Vegetable Oil

1 teaspoon Soy Sauce

2-3 teaspoons grated fresh Gingerroot

2 teaspoons White Wine

Green Onion tops (to garnish) (optional)

Combe first 6 ingredients, stirring well. Add chicken pieces; mix well and refrigerate for 15 minutes. Pour 1/4 cup oil around top of preheated wok; allow to heat at hight (350F) for 1 minute. Add chicken, and stir-fry for 5 minutes, or until lightly browned. Remove with a slotted spoon; drain on paper towels. Pour 2 Tablespoon oil around top of wok; heat at medium high (325F) for 30 seconds. Add almonds, and stir-fry 2 minutes or until golden brown. Remove and drain on paper towels. Add bambo shoots, green onions, and green pepper to wok. Stir-fry 1-2 minutes or until crisp-tender. (Add additional oil, if needed.). Combe 1 Tablespoon oil, 1 TB soy sauce, gingerroot, and wine, mixing well. Add this mixture to the wok. Bring to a boil. Add chicken and almonds; stir-fry 30 seconds or until thoroughly heated. Garnish with green onion tops, if desired. Serve immediately.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 6

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