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Almond Chicken

1 lb skinned chicken breasts
1 cup vegetable 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 almonds

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Dice chicken into 1 inch cubes. Combine salt, pepper, cornstarch,
soy and egg white, 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 vegetables are crisp-tender.

Combine vinegar, soy, sherry, salt, sugar and cornstarch 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 4

Variation: Deep fry slivered almonds in vegetable 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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