Recipe ingredients
- 1 lb. boneless chicken breast, cubed
- 4-6 carrots, sliced into 1/4" pieces
- 1 can bamboo shoots
- 12-15 dried hot peppers
- Cooking oil
- Sauce:
- 6 tbsp. soy sauce
- 2-3 tbsp. cornstarch
- 2-3 tbsp. powdered dry ginger
- 3 tbsp. sherry
Recipe method
- Mix the ingredients for the sauce in a bowl.
- Place the peppers and 1 tbsp. of cooking oil in a wok.
- Brown the peppers under medium-high heat and remove them to a plate.
- Add the cubed chicken and cook until pink color disappears (2-5 min).
- Remove the chicken from the wok. Add 1 tbsp. of oil to the wok and add the carrots.
- Stir-fry until carrots begin to soften.
- Add the bamboo shoots and stir-fry 1-2 minutes.
- Add the peppers, chicken and the sauce to the wok.
- Stir over medium heat until the sauce thickens.
Other chinese recipes:
Szechuan chicken recipe
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