Ingredients:

  1 lb skinned chicken breast.
  1 cup vegtable 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

Marinade:

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

Seasoning sauce

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

Instructions:
    Dice chicken into 1 inch cubes. Combine marinade ingrediants, 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
vegtables are crisp-tender. Combine ingrediants 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.

Serves 4

Variation:
  Deep fry slivered almonds in vegtable 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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