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Stir-fried Chicken Breast, Capsicum & Bamboo Shoot
Introduce
Chef :
Hiroko ListonStir-fried Chicken Breast, Capsicum & Bamboo Shoot
There is a Chinese stir-fry dish of Beef, Capsicum and Bamboo Shoot. This is my Chicken version of it. Thinly sliced Chicken Breast is best suitable for this stir-fry. Bamboo Shoot is essential. Canned Bamboo Shoot is available from Asian Grocery stores and many supermarket stores. It doesn’t take long to cook thinly sliced Chicken Breast and Capsicum. Canned Bamboo Shoot is already cooked. When you cook a stir-fry dish, you must prepare everything before you start cooking.
Ingredient
Food ration :
2 servings
250 g
Chicken Breast Fillet
1 tablespoon
Sake (Rice Wine)
1 teaspoon
Potato Starch
1 tablespoon
Oil *I used Sunflower Oil
1 tablespoon
Sugar
1 tablespoon
Soy Sauce
1 tablespoon
Oyster Sauce
1/2 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Thinly slice Chicken Breast Fillet, season with Salt & White Pepper, sprinkle with Sake (Rice Wine) and Potato Starch, mix and massage, and set aside.
* Step 2
Prepare Vegetables. Drain canned Bamboo Shoot, rinse, then drain well. It is already sliced, but I cut the slices into thin strips.
* Step 3
Combine all the Sauce ingredients in a small bowl. Prepare everything before you start cooking.
* Step 4
Heat Oil in a large frying pan OR wok over high heat, cook Chicken. Add Capsicum and Bamboo Shoot, and stir-fry until Capsicum is cooked.
* Step 5
Add the sauce and stir to combine. Serve with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
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