Ingredients Jump to Instructions ↓

  1. 1/2 lb Boneless chicken breasts - skinned

  2. 2 sm Fresh green or red chiles

  3. 8 oz Canned bamboo shoots

  4. 1/2 lb Zucchini

  5. 1 lg Red or green bell pepper

  6. 2 tb Oil, preferably peanut

  7. 2 tb Chicken stock

  8. 2 tb Rice wine or dry sherry

  9. 1/2 ts Chili bean sauce (or more)

  10. 2 ts Granulated sugar

  11. 2 tb Dark soy sauce

  12. 1 tb Chinese black rice vinegar -

  13. 1 tb Tomato paste

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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