Kuo Fan Gee Chiu B1

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Servings: 6 Difficulty: Advanced
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A quick and savory stir-fry with tender chicken, bamboo shoots, and mushrooms
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This dish is a vibrant take on classic Chinese stir-fry techniques, featuring tender chicken breast cubes tossed with crisp bamboo shoots and earthy straw mushrooms. The combination of garlic, scallions, and dried chilies creates an aromatic and slightly spicy flavor profile that is both comforting and exciting. Perfect for a weeknight dinner when you want something quick yet flavorful, this recipe delivers a restaurant-quality meal in under 40 minutes. The balance of textures&# 226;ÂÂfrom the soft chicken to the crunchy vegetablesâÂÂmakes every bite satisfying. Serve it hot over steamed rice for a complete and hearty experience that the whole family will enjoy.

Kuo Fan Gee Chiu B1 recipe image
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Kuo Fan Gee Chiu B1

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 123.8

Description

This dish is a vibrant take on classic Chinese stir-fry techniques, featuring tender chicken breast cubes tossed with crisp bamboo shoots and earthy straw mushrooms. The combination of garlic, scallions, and dried chilies creates an aromatic and slightly spicy flavor profile that is both comforting and exciting. Perfect for a weeknight dinner when you want something quick yet flavorful, this recipe delivers a restaurant-quality meal in under 40 minutes. The balance of textures&# 226;ÂÂfrom the soft chicken to the crunchy vegetablesâÂÂmakes every bite satisfying. Serve it hot over steamed rice for a complete and hearty experience that the whole family will enjoy.

Ingredients

Directions

  1. Cut chicken breasts into 1/2-inch cubes.
  2. Place chicken in a bowl and toss with marinade to coat evenly.
  3. Marinate chicken in the refrigerator for 15 minutes.
  4. Remove chicken from refrigerator and add 1 tablespoon of oil to the mixture, mixing well.
  5. Heat 1 cup of peanut oil in a wok or large skillet over high heat to 375ðF (191ðC).
  6. Add chicken to the hot oil and stir-fry for 2 minutes.
  7. Remove chicken from the wok and drain on paper towels.
  8. Wipe out the wok and heat 1 tablespoon of oil over high heat.
  9. Add dried chilies (cut in half if needed) and fry until golden brown.
  10. Add garlic, scallion, bamboo shoots, and straw mushrooms to the wok.
  11. Stir-fry vegetables for 2 minutes.
  12. Return chicken to the wok and add seasoning sauce.
  13. Cook, stirring constantly, until the sauce thickens and coats the ingredients.
  14. Serve hot immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 123.8kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.8g4%
Cholesterol 63.8mg22%
Sodium 55.5mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soak dried chilies in warm water for 10 minutes before using to soften them and reduce excessive heat.

Ensure the oil is hot enough (375ðF) before adding chicken to achieve a good sear and prevent sticking.

If using canned bamboo shoots or mushrooms, make sure to drain them well to avoid diluting the sauce.

This dish is best served immediately while hot and crispy.

Keywords: chicken, stir-fry, asian, chinese, quick dinner, weeknight meal, garlic, scallion, bamboo shoots, mushrooms, dried chili, peanut oil, marinated chicken, healthy, protein, easy cooking, wok cooking, vegetables, dinner
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