- ServingsServings
Ingredients
- 1 lb boneless chicken breasts (or thighs), cubed
Marinade
- 2 tbs soy sauce
- 1 tbs rice wine
- 1 tsp sesame oil
- 1 tbs cornstarch
Vegetables
- 3-4 Chinese dried mushrooms, soaked and sliced
- 1 can (14 oz) bamboo shoots, drained and rinsed
- 1 1/2 red sweet peppers, julienned
- 1/4 chopped onion
- 1 tbs ginger, minced
- 2 garlic cloves, minced
- 1 tsp red pepper flakes
- 2 cups bean sprouts
- black pepper
Sauce
- 1 tbs dark soy sauce
- 2 tbs vegetarian stir-fry sauce
- 1 tsp brown sugar
- 1 1/2 tbs cornstarch
- 1/3 cup cooking wine
- 1 tsp sesame oil
- 1 -2 tbs oil for stir-frying
Garnish
- 2 chives, chopped finely
Preparation
1. Combine marinade ingredients and chicken. 2. Marinate 10-15 minutes. 3. While chicken is marinating combine ingredients for sauce and set aside. 4. Heat wok (or a large skillet) with oil over high heat until surface of oil shimmers. 5. Add garlic, ginger and red pepper flakes, stir for a few seconds until fragrant (do not let burn!) 6. Add chicken and stir-fry 1 - 2 minutes, until opaque and slightly golden. 7. Add vegetables, stir-fry another minute 8. Quickly re-stir sauce and add to pan. 9. Stir-fry another 30 seconds until bubbling and thickened 10. Remove from heat and add bean sprouts. 11. Season with black pepper to taste. 12. Garnish with chopped chives Serve on top of noodles or plain steamed rice.
