Stir-fried Chicken Strips with Winter Bamboo Shoots

Name: Stir-fried Chicken Strips with Winter Bamboo Shoots
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 250 g Chicken breast (wash in clean water, drain, cut into chicken strips); 150 g Winter bamboo shoots (remove outer skin, cut diagonally into sections); 50 g Carrot strips; 2 cloves Garlic (peel, wash, cut into garlic slices); Vegetable oil, to taste; 1 tsp (5 g) Salt; 1/2 tbsp (8 g) Apple and pear sauce; 1 tsp (5 ml) Light soy sauce; 1 tsp (5 g) Starch; 1/2 tsp (3 ml) Sesame oil; 1/2 tsp (3 ml) Shaoxing wine

A home-style stir-fry of chicken tenders marinated in apple and pear sauce with winter bamboo shoots and shredded carrots.

40 min

Easy

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Stir-fried Chicken Strips with Winter Bamboo Shoots

Ingredients

Chicken breast (wash in clean water, drain, cut into chicken strips) 250 g

Winter bamboo shoots (remove outer skin, cut diagonally into sections) 150 g

Carrot strips 50 g

Garlic (peel, wash, cut into garlic slices) 2 cloves

Vegetable oil to taste

Salt 1 tsp (5 g)

Apple and pear sauce 1/2 tbsp (8 g)

Light soy sauce 1 tsp (5 ml)

Starch 1 tsp (5 g)

Sesame oil 1/2 tsp (3 ml)

Shaoxing wine 1/2 tsp (3 ml)

Instructions

Prepare ingredients

Remove the outer skin of winter bamboo shoots and cut them diagonally into sections; wash the chicken breast in clean water, drain, and cut into chicken strips; peel the garlic, wash, and cut into garlic slices for later use.

Marinate chicken strips

Place all marinade ingredients in a small bowl, mix well, then add the prepared chicken strips, stir to coat evenly, and refrigerate to marinate for about 20 minutes for later use.

Stir-fry

Pour an appropriate amount of vegetable oil into a pot, heat to 70% temperature, add garlic slices and stir-fry until fragrant, then stir-fry the chicken strips over medium heat until they change color, add winter bamboo shoot sections and carrot strips, stir-fry evenly, turn off the heat and serve.