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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Spicy Garlic Chicken Cith Oriental Veg & Bamboo Shoots


1. 1 lb boneless chicken breast (skinless cut into 1 inch pieces)
2. 1 green pepper (seeded and julienned)
3. 3 green onion (cut into 1 inch lengths)
4. 12 cup bamboo shoot (canned finely chopped)
5. 2 12 tsps gingerroot (fresh, finely minced)
6. 14 cup slivered almond (toasted for garnish)
7. 4 hots (cooked rice)
8. 1 egg white (beaten)
9. 1 tbsp soy sauce
10. 1 tsp cornstarch
11. 18 tsp white pepper
12. 1 12 tsps cornstarch
13. 6 tbsps rice vinegar
14. 6 tbsps soy sauce
15. 3 tsps sugar
16. 1 tbsp peanut oil (divided)
17. 2 tsps peanut oil (divided)


1. In a large, resealable plastic bag, combine the marinade ingredients. Add the cut chicken, seal the bag and turn to coat thoroughly. Refrigerate for 30 minutes.
2. Next, in a bowl combine the sauce ingredients and mix until smooth. Set aside.
3. When ready to cook, drain chicken and discard marinade. In a large skillet or wok, add 1 Tbsp oil and stir fry the chicken until no longer pink. Remove and keep warm.
4. Add the remaining oil and stir-fry the green pepper and green onion for 2 minutes. Add in the bamboo shoots and ginger. Cook 3 to 4 minutes longer or until veggies are crisp-tender.
5. 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. Garnish with almonds