Stir Fry Almond Chicken

1. Dice chicken into 1 inch cubes.
    
2. Combine salt, pepper, cornstarch, soy sauce, and egg white in a medium bowl; add chicken & mix well. Let stand 30 minutes.
    
3. Heat oil in a wok over high heat for 30 seconds. Add chicken to oil. Stir-fry for 30 seconds until very lightly browned.
    
4. Remove chicken with a slotted spoon; drain well and set aside.
    
5. Remove oil from wok except 2 tablespoons. Reheat oil over medium heat for 30 seconds.
    
6. Add ginger, green pepper, onion, and bamboo shoots to oil. Stir-fry 1 or 2 minutes until vegetables are crisp-tender.
    
7. Combine vinegar, soy sauce, wine, salt, sugar, and cornstarch  in a small bowl; mix well and add to wok. Bring to a boil.
    
8. Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce.
    
9. Add crisp almonds; mix well and serve hot.
   
    

Crisp Almonds:

1. Heat oil in a wok over medium heat to 350 degrees F.
    
2. Add almonds and stir 2-3 minutes until golden brown.
    
3. Remove from hot oil and drain well on paper towels. Let stand 5 minutes before using.