“My mom clipped this out of some magazine and even though I'm not a huge green pepper fan, I really loved this recipe. It's uncomplicated and very satisfying. One more excuse to use my rice cooker which I now can't live without. I am tripling the sauce because when I made it, it wasn't nearly enough.”

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a