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For the stir-fry:
2 tablespoons Groundnut oil2 organic, slice on the angle into 2cm strips Chicken breast1 organic, sliced in half lengthwise, then on the angle into 1X3 cm wedges Cucumberfew grinds Sea saltfew pinches Ground white pepper1 tablespoon Cornflour1 tablespoon, or dry sherry Shaosing rice wine1 teaspoon Dark soy sauce2 heaped tablespoons Pickled chilli bamboo shoots1 tablespoon Low sodium light soy sauce1 small dash Toasted sesame oilA quick and easy dish using store cupboard essentials.
Chicken And Cucumber Stir Fry With Chilli Bamboo Shoots
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.