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Ingredientes

  • 3 Tbsp. Low-Sodium Soy Sauce Divided
  • 1 1/2 tsp Cornstarch Divided
  • 1/4 tsp Salt
  • 1 lb Skinned And Boned Chicken Breast Halves Cut Into Bits
  • 14 c. Dry Sherry
  • 2 Tbsp. Rice Vinegar
  • 1 Tbsp. Curry Pwdr
  • 1 tsp Sugar
  • 1 tsp Dark Sesame Oil
  • 1 Tbsp. Vegetable Oil
  • 1 c. Yellow Pepper Coarsely Minced
  • 1/2 c. Onion Coarsely Minced
  • 1 tsp Fresh Ginger Peeled And Chopped
  • 3 x Garlic Cloves Chopped
  • 8 ounce Bamboo Shoots, Canned Liquid removed
  • 4 c. Warm Cooked Rice
  • 1/4 c. Green Onions Sliced
  • 1/4 c. Slivered Almonds Toasted

Direcciones

  1. Combine 1 Tbsp. soy sauce, 1/2 tsp. cornstarch, salt, and chicken in a bowl; stir well. Cover and marinate ini refrigerator 30 min.
  2. Combine 2 Tbsp. soy sauce, 1 tsp. cornstarch, sherry, vinegar, curry pwdr, sugar, and sesame oil in a small bowl; stir well and set aside. Heat vegetable oil in wok or possibly large nonstick skillet over medium-high heat. Add in bell pepper, onion, ginger, and garlic; stir-fry 3 min. Add in chicken mix; stir-fry 5 min or possibly till chicken is done.
  3. Add in sherry mix and bamboo shoots; stir-fry 1 minute or possibly till thick and bubbly. Sever over rices; sprinkle green onions and almonds over each serving.
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