07 August 2010

This is a Taste of Home recipe I tried last night.

Ginger Chicken Stir Fry

1 egg white, beaten
1 tbsp soy sauce
1 tsp cornstarch
⅛ tsp white pepper
1 lb. boneless skinless chicken breasts, cut into 1” pieces
1 tsp cornstarch
3 tbsp rice vinegar
¼ cup soy sauce
2 tsp sugar
1 tbsp plus 2 tsp peanut oil, divided
3 green onions, cut into 1” lengths
½ cup canned bamboo shoots
½ cup canned water chestnuts
3 tsp fresh ginger, minced
¼ cup slivered almonds, toasted
Hot cooked rice

In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes.

For sauce, combine the cornstarch, vinegar, soy sauce, and sugar until smooth; set aside.

Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tbsp oil until no longer pink. Remove and keep warm. Stir-fry onions in remaining oil for 2 minutes. Add bamboo shoots, water chestnuts, and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.

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. Sprinkle with almonds. Serve with rice if desired.

Makes 4 servings.

Nutrition Facts:
Serving Size: 1 cup stir-fry (calculated without rice)
248 calories
12g fat (2g saturated fat)
63mg cholesterol
748mg sodium
7g carbohydrates
2g fiber
28g protein
Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

This was yummy! I made a few changes to the original recipe. It called for green peppers, which I don't like. But this recipe is nice in that you can pretty much do any kind of vegetable you like. I also added the water chestnuts. I saw them at the store when I bought the bamboo shoots and thought they would be good in it. The recipe said to chop the bamboo shoots, but I forgot and it was fine the way it was. I also increased the sauce by a half, because it just didn't look like very much when I made it. Next time I will double it (as written above), because it would be nice to have enough to put over the rice. But I will keep the vinegar at 1 and a half because I thought the sauce was a tiny bit heavy on the vinegar.

I will definitely be making this again.

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