Spicy Chicken

This quick Chinese stir-fry gets its heat from crushed red chili peppers and its savory depth from hoisin sauce, all built on a sherry and soy sauce marinade that coats cubed chicken breast in a thin, glossy shell. The cornstarch in the marinade does double duty: tenderizing the meat and creating a light crust when it hits the hot oil.

The two-minute stir-fry for the chicken is just the first pass. Pull it out, then quickly cook the bamboo shoots with the hoisin, scallion, ginger, and crushed peppers. Everything gets tossed back together right at the end. This two-stage wok technique keeps the chicken from steaming in the vegetable moisture and stays crispy on the outside.

Hoisin sauce is the backbone flavor here. It’s sweet, salty, and slightly fermented, and 2 tablespoons is enough to coat everything without drowning it. The ginger and scallion add freshness that keeps all that richness from feeling heavy.

Kitchen Tips

• Cube the chicken into uniform pieces so they all cook through in exactly 2 minutes. Large pieces need longer and the small ones overcook.
• The marinade only needs 15 minutes. Longer won’t hurt, but cornstarch marinades don’t benefit much from extended soaking.
• Get the oil properly hot before adding the chicken. If it sizzles immediately on contact, you’re good. If it just sits there quietly, wait longer.
• Drain the bamboo shoots well before adding them to the wok. Excess liquid from the can will splatter in hot oil.

Variations

• Add diced water chestnuts with the bamboo shoots for extra crunch.
• Swap chicken for shrimp and reduce the stir-fry time to 1 minute per side.
• Serve over steamed jasmine rice or toss with lo mein noodles for a more filling meal.