Chicken With Bamboo Shoots

Bamboo and chicken

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


2 Comments Add yours

  1. Jenny says:

    That looks really delicious, Jeno!

    1. Jeno says:

      Thanks Jenny, easy too!

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