Almond Chicken

1 lb Skinned chicken breast
1 c Vegetable oil
5 sl Fresh ginger root
3 Green onions, chopped to about 1" lengths
1 Green pepper, chopped as above
1/2 c Diced bamboo shoots
1/3 Slivered almonds

Marinade:
1/4 ts Salt
1/8 ts White pepper
1 ts Cornstarch
1 tb Soy sauce
1 Egg white
Seasoning sauce
1 tb Rice vinegar
2 tb Soy sauce
1 tb Dry sherry
1/2 ts Salt
1 ts Sugar
1/2 ts Cornstarch

Dice chicken into 1 inch cubes. Combine marinade ingredients, 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 ingredients 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.

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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