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Chicken And Cucumber Stir Fry With Chilli Bamboo Shoots

Serves : 4 Preparation 10 mins Cooking 7 mins Total 17

Nutrition facts: 155.00 calories 16.90g protein 6.60g carbs 1.70g sugars 6.90g fat 1.30g 0.90g fibre 305.00mg sodium

For the stir-fry: 2 tablespoons Groundnut oil 2 organic, slice on the angle into 2cm strips Chicken breast 1 organic, sliced in half lengthwise, then on the angle into 1X3 cm wedges Cucumber few grinds Sea salt few pinches Ground white pepper 1 tablespoon Cornflour 1 tablespoon, or dry sherry Shaosing rice wine 1 teaspoon Dark soy sauce 2 heaped tablespoons Pickled chilli bamboo shoots 1 tablespoon Low sodium light soy sauce 1 small dash Toasted sesame oil A quick and easy dish using store cupboard essentials.

Chicken And Cucumber Stir Fry With Chilli Bamboo Shoots

Serves : 4
Preparation time 10 Minutes
Cooking time 7 Minutes

per serving

Cals

155.00

Protein (g)

16.90

Carbs (g)

6.60

Sugars (g)

1.70

Fat (g)

6.90

Sat Fat (g)

1.30

Fibre (g)

0.90

Sodium (mg)

305.00

chicken

Source from

Ching He Huang Web Site

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About the recipe

A quick and easy dish using store cupboard essentials.

For the stir-fry

Groundnut oil - 2 tablespoons
Chicken breast - 2 organic, slice on the angle into 2cm strips
Cucumber - 1 organic, sliced in half lengthwise, then on the angle into 1X3 cm wedges
Sea salt - few grinds
Ground white pepper - few pinches
Cornflour - 1 tablespoon
Shaosing rice wine - 1 tablespoon, or dry sherry
Dark soy sauce - 1 teaspoon
Pickled chilli bamboo shoots - 2 heaped tablespoons
Low sodium light soy sauce - 1 tablespoon
Toasted sesame oil - 1 small dash

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. Donâ€™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.

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For the stir-fry

Groundnut oil - 2 tablespoons
Chicken breast - 2 organic, slice on the angle into 2cm strips
Cucumber - 1 organic, sliced in half lengthwise, then on the angle into 1X3 cm wedges
Sea salt - few grinds
Ground white pepper - few pinches
Cornflour - 1 tablespoon
Shaosing rice wine - 1 tablespoon, or dry sherry
Dark soy sauce - 1 teaspoon
Pickled chilli bamboo shoots - 2 heaped tablespoons
Low sodium light soy sauce - 1 tablespoon
Toasted sesame oil - 1 small dash