Spicy Country-Style Chicken
Submitted by clramge
Quick Chinese-style chicken stir-fry with shredded breast, bamboo shoots, zucchini, and bell peppers tossed in chili bean sauce and dark soy for a fiery weeknight dinner.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThink of this as your wok’s greatest hit. Shredded chicken breast gets a lightning-fast sear, then joins bamboo shoots, zucchini, and red bell pepper in a sizzling tangle of chili bean sauce and dark soy.
The name says “country-style” but the flavors are pure Chinese kitchen magic. Rice wine and a touch of tomato paste round out the sauce into something savory, slightly sweet, and seriously addictive.
Have your rice ready before you fire up the wok because this comes together fast.
Pro Tips
- Shred the chicken against the grain for tender strips that cook evenly in seconds.
- Get the wok screaming hot before adding the chicken. High heat equals seared edges, not steamed mush.
- Have every ingredient prepped and within arm’s reach before you start. Stir-fry waits for nobody.
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.
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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