Ginger Chicken

This recipe is from one of my Taste of Home cookbooks.  I made it the other night and it is delish!

Ginger Chicken:

1 egg white beaten
1 T soy sauce
1 t cornstarch
1/8 t white pepper
1 pound boneless skinless chicken breasts, cut into 1 inch pieces

Sauce:
1/2 t cornstarch
2 T rice vinegar
2 T soy sauce
1 t sugar

Stir Fry:
2 T oil, divided
1 Med Green Pepper, julienned
3 green onions, chopped
1/2 C bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh ginger root ( I didn't have any so I used 1 teaspoon ground ginger)
1/4 C slivered almonds, toasted
Hot cooked rice, optional

In a large resealable bag, combine egg white, soy sauce, cornstarch and pepper.  Add chicken, seal bag and turn to coat.  Refrigerate 30 minutes.  For sauce combine cornstarch, vinegar, soy sauce, and sugar, whisk until smooth; set aside
Drain the chicken and discard marinade.  In large skillet or wok, stir fry chicken in 1 tablespoon oil until no longer pink.  Remove and keep warm.
Stir fry green pepper and green onion in remaining oil for 2 minutes.  Add bamboo and ginger; stir fry 3-4 minutes longer or until vegetables are crisp-tender. 
Stir sauce mixture and add to the pan. Bring to boil, cook and stir 2 minutes longer; add chicken and heat through.  Sprinkle with almonds. Serve with rice if desired.

The only thing I changed with this recipe is that I didn't toast the almonds, I just stir fried them with the rest of the vegetables. 

You can get this recipe at tasteofhome.com/recipes/ginger-chicken