Was able to use my Mama’s chicken breast secret tonight for this dish, add a bit of water and cornstarch, the chicken was nice and moist, although I wished there was more sauce overall to go with the rice.
- 1/4 pound Shabu chicken slices
- 2 tablespoons peanut or vegetable oil
- 1 can (8 ounces) sliced bamboo shoots, rinsed and well drained
- 2 scallions, chopped, both white and light-green parts (optional)
- 1 teaspoon dry sherry or rice wine
- 2 teaspoons cornstarch
- 1 teaspoon low-sodium soy sauce
- big dash of pepper
- 1 medium clove garlic, minced
- 1 teaspoon of sesame oil
- 5-6 dried red pepper
- 1 tablespoon Magi sauce
- 1 tablespoon rice wine
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
In a medium bowl, combine the chicken, sherry, cornstarch, soy sauce, garlic, pepper, add the sesame oil and stir to combine. Set aside.
Heat large skillet over high heat, Swirl in 1 tablespoon of the peanut or vegetable oil, toss in dried red peppers and some scallions, carefully add the chicken mixture, spreading it in the wok in a single layer. Cook, undisturbed for 1 minute, letting the chicken begin to brown. Then stir-fry 1 minute, or until the chicken starts to brown but is not cooked through. Transfer to a plate.
Swirl the remaining 1 tablespoon peanut or vegetable oil into the wok and add the bamboo shoots. Stir-fry 1 minute or until vegetables begin to soften. Return the chicken to the wok. Add the sauce and stir-fry until the chicken is cooked through and the sauce has just thickened. Sprinkle the rest of the scallions, if desired. Serve immediately.
Original Recipe: Washington Post