Chicken With Bamboo Shoots and Chili

Ingredients

• 6 ounces julienned white chicken meat
• ½ egg white
• 1 teaspoon cornstarch
• ½ cup finely chopped bamboo shoots
• 1 teaspoon black vinegar
• 1 teaspoon soy sauce
• ½ teaspoon sugar
• ⅛ teaspoon white pepper
• 3 tablespoons peanut oil
• 2 tablespoons finely chopped celery
• 1 thinly sliced spring onion
• 2 tablespoons finely chopped red bell pepper
• 1 ½ teaspoons chili paste
• 2 tablespoons chicken stock

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    330 calories; 23 grams fat; 4 grams saturated fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 22 grams protein; 59 milligrams cholesterol; 431 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings as part of a Chinese meal

Preparation

1. Cut chicken into strips about 1/8 inch wide and 2 inches long. Mix with egg white and cornstarch. Set aside.
2. Rinse and drain bamboo shoots and slice with a thick slicing blade in food processor. Cut slices into small dice.
3. Combine vinegar, soy sauce, sugar and white pepper and set aside.
4. Heat 1 tablespoon peanut oil in wok until it shimmers. Stir-fry bamboo shoots, celery, spring onion and red pepper about 2 minutes; remove and set aside. Wipe out wok.
5. Heat remaining 2 tablespoons peanut oil in wok until it shimmers. Stir-fry chicken until it turns white.
6. Add chili paste; stir-fry. Add vinegar mixture and stir-fry.
7. Return the vegetables to wok and stir in chicken stock; stir-fry to mix well.

11 minutes