1 lb. chicken, boned and skinned
5 slices fresh ginger root
3 green onions, 1-inch lengths
1 green pepper, 1-inch pieces
1/2 c. diced whole bamboo shoots
1/3 c. almonds (slivered)

MARINADE:

1/4 tsp. salt
1/8 tsp. pepper
1 tsp. corn starch
1 tbsp. soy sauce
1 egg white
1 c. vegetable oil

SEASONING SAUCE:

1 tbsp. rice vinegar (or white vinegar)
2 tbsp. soy sauce
1 tbsp. rice wine or dry sherry
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. corn starch

Dice chicken into 1 inch cubes. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 30 minutes. Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir fry 30 seconds until very lightly browned. Remove chicken with a slotted spoon; drain well and set aside.

Remove oil from wok except 2 tablespoons. Reheat oil over medium heat 30 seconds. Stir fry ginger slices 30 seconds, remove and discard. Add green onions, green pepper and bamboo shoots. Stir fry 1 to 2 minutes until crisp tender. Combine ingredients for seasoning sauce in small bowl. Mix well and add to wok. Bring to boil. Add chicken to sauce. Stir-fry until chicken is coated with sauce. Add almonds; serve hot.