Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dish
Alcohol
Amount Measure Ingredient -- Preparation Method
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1/2 lb Chicken Breasts, Sk/Bn
2 sm Fresh Green or Red Chiles
8 oz Canned Bamboo Shoots
1/2 lb Zucchini
1 lg Red or Green Bell Pepper
2 tb Peanut Oil
2 tb Chicken Stock
2 tb Rice Wine or Dry Sherry
1 1/2 ts Chili Bean Sauce
2 ts Granulated Sugar
2 tb Dark Soy Sauce
1 tb Chinese Black Rice Vinegar
1 tb Tomato Paste
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.
