Chicken And Cucumber Stir Fry With Chilli Bamboo Shoots

About the recipe

main courses

A quick and easy dish using store cupboard essentials.

Steps

• Prepare all the ingredients. Then season the chicken breast pieces with cracked sea salt, ground white pepper and then coat it well in some cornflour.
• Heat a wok over high heat, add the groundnut oil and give the oil a swirl in the wok to distribute the oil. Then add in the chicken breast pieces. Let the pieces settle in the wok first to brown a little and then stir very quickly with a pair of wooden chopsticks or wooden spoon. Don’t worry of some of the chicken catches on the side of the wok, it adds a smoky flavour. Add a tablespoon of shaosing rice wine and cook stirring for a minute. Then season the chicken with a teaspoon of dark soy sauce and then toss together well giving it a good stir coating the chicken well.
• Add in the cucumber pieces and cook tossing for 2 minutes until the cucumber has slightly softened. Then add in the pickled chilli bamboo shoots and toss well. Season with light soy sauce and a small splash of toasted sesame oil. Check that the chicken is cooked through. Then serve it with rice and other vegetable dishes.