Colorful Shredded Chicken with Vegetables

Name: Colorful Shredded Chicken with Vegetables
Total time: 40 min
Ingredients: 400g, thinly sliced into shreds chicken breast; 1 medium, julienned green bell pepper; 1 medium, julienned red bell pepper; 1 medium, julienned yellow bell pepper; 15g, soaked and drained dried wood ear mushrooms; 1 tablespoon cornstarch; ½ teaspoon salt; 3 tablespoons water; 2 tablespoons soy sauce; 3 tablespoons vegetable oil; 2 cloves, minced garlic; 1 inch, minced ginger

A vibrant stir-fry featuring tender chicken shreds tossed with crisp, colorful bell peppers and wood ear mushrooms. This quick and visually appealing dish brings together textures and flavors in every bite.

40 min

Medium

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Colorful Shredded Chicken with Vegetables

Story

This colorful dish gets its name from the five colors represented by the vegetables—green, red, yellow, black, and white from the chicken. The chicken is marinated in a simple cornstarch slurry to achieve that signature tender, silky texture.

Ingredients

chicken breast 400g, thinly sliced into shreds

green bell pepper 1 medium, julienned

red bell pepper 1 medium, julienned

yellow bell pepper 1 medium, julienned

dried wood ear mushrooms 15g, soaked and drained

cornstarch 1 tablespoon

salt ½ teaspoon

water 3 tablespoons

soy sauce 2 tablespoons

vegetable oil 3 tablespoons

garlic 2 cloves, minced

ginger 1 inch, minced

Instructions

Marinate the chicken

Place the shredded chicken in a bowl. Add half the salt, the cornstarch, and 3 tablespoons of water. Mix well until the liquid is absorbed. Let rest for 20-30 minutes until the chicken looks slightly swollen and glossy.

Prepare the vegetables

While the chicken marinates, soak the dried wood ear mushrooms in warm water for 15 minutes until soft. Drain and slice into thin strips. Cut all three bell peppers into matching julienne strips.

Blanch the peppers

Bring a small pot of water to a boil. Quickly blanch the julienned peppers for about 30 seconds—they should retain their crunch. Drain immediately and set aside.

Stir-fry the chicken

Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 2-3 minutes until just cooked through. Remove and set aside.

Combine and finish

Add the remaining oil to the wok. Sauté garlic and ginger for 10 seconds until fragrant. Add the wood ear mushrooms and stir-fry for 1 minute. Return the chicken to the wok along with the blanched peppers. Season with soy sauce and remaining salt. Toss everything together over high heat for 1-2 minutes. Serve immediately over steamed rice.