Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. add chicken; seal bag and turn to coat. refrigerate for 30 minutes. for sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside. drain chicken and discard marinade. in a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. remove and keep warm. stir-fry green pepper and onions in remaining oil for 2 minutes. add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. 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. sprinkle with almonds. serve with rice if desired.

Target recipe: combine first 4 ingredients in a small bowl; mix well and set aside. place chicken between 2 sheets of heavy duty plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. coat grill rack with cooking spray; place on grill over medium heat. place chicken on rack and cook 4 minutes on each side, basting frequently with soy sauce mixture. transfer chicken to a serving platter; garnish with green onion, if desired.