Spicy Country-Style Chicken Breasts
Submitted by marine
Shredded chicken breast stir-fried with bamboo shoots, zucchini, and bell peppers in a bold chili bean and dark soy sauce. A fiery Chinese-inspired main dish ready in 45 minutes.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minHere’s a wok-fired weeknight winner that packs serious punch. Thin shreds of boneless chicken breast get a quick sear in peanut oil, then reunite with bamboo shoots, zucchini, and bell pepper in a glossy sauce built on chili bean paste, dark soy, and a splash of black rice vinegar.
That vinegar is the secret weapon here. It adds a malty tang that balances all that heat and richness, giving the dish real depth.
Serve this over steamed jasmine rice and let the sauce do the talking.
Chef Tips
- Shred everything to the same thickness so it all cooks at the same rate in the wok.
- Peanut oil has a high smoke point, making it ideal for the intense heat stir-frying demands.
- If you can’t find Chinese black rice vinegar, a small splash of balsamic works in a pinch.
Ingredients
Directions
Cut the chicken breasts into shreds about 3 inches long.
Cut the fresh chiles in half, carefully remove the seeds and shred the chiles (Do not touch your eyes while doing this, as it will make them sting).
Then prepare all the vegetables.
Rinse the bamboo shoots in clean water and shred them.
Trim the zucchini and shred them.
Wash the bell pepper, remove the seeds and shred it, too.
Heat 1 tablespoon of the oil in a wok or large skillet.
When it is almost smoking, quickly stir-fry the chicken shreds for 1 minute or until the chicken is slightly firm.
Remove the cooked chicken and drain it.
Wipe the wok clean.
Reheat it and add the rest of the oil.
When it is hot, add the shredded chiles, bamboo shoots, zucchini and bell pepper.
Stir-fry for about 2 minutes, and then add the rest of the ingredients.
Mix them well and stir-fry for another minute.
Return the chicken shreds and give the mixture a few quick stirs to finish cooking the chicken.
Turn onto a serving platter and serve at once.
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