This Kuo Fan Gee Chiu B1 is a vibrant and quick stir-fry that brings bold, savory flavors to your table. Featuring tender cubes of chicken breast, crisp bamboo shoots, and earthy straw mushrooms, this dish delivers a satisfying texture contrast in every bite. The chicken is briefly marinated to ensure it stays juicy and flavorful while it gets a golden sear in the wok. Combined with aromatic garlic, scallions, and a touch of heat from dry chilies, the result is a deeply satisfying main course that feels both comforting and exotic. Perfect for busy weeknight dinners or when you crave something hearty yet light, this recipe comes together in under 40 minutes. It’s a fantastic way to use up pantry staples while creating a restaurant-quality meal at home. Serve it hot over steamed rice for a complete and delicious experience.
Kuo Fan Gee Chiu B1
Description
This Kuo Fan Gee Chiu B1 is a vibrant and quick stir-fry that brings bold, savory flavors to your table. Featuring tender cubes of chicken breast, crisp bamboo shoots, and earthy straw mushrooms, this dish delivers a satisfying texture contrast in every bite. The chicken is briefly marinated to ensure it stays juicy and flavorful while it gets a golden sear in the wok. Combined with aromatic garlic, scallions, and a touch of heat from dry chilies, the result is a deeply satisfying main course that feels both comforting and exotic. Perfect for busy weeknight dinners or when you crave something hearty yet light, this recipe comes together in under 40 minutes. It&# 226;ÂÂs a fantastic way to use up pantry staples while creating a restaurant-quality meal at home. Serve it hot over steamed rice for a complete and delicious experience.Ingredients
Directions
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Skin and bone the chicken breasts, then cut them into 1/2 inch cubes.
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Place the chicken cubes in a bowl with the marinade and toss to coat evenly.
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Marinate the chicken in the refrigerator for 15 minutes.
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Before cooking, add 1 tablespoon of oil to the chicken mixture and mix well.
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Heat 1 cup of peanut oil in a wok or large skillet over high heat until it reaches 375ðF (191ðC).
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Carefully add the chicken to the hot oil and stir-fry for 2 minutes until lightly browned.
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Remove the chicken from the oil and drain well on paper towels.
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Discard the excess oil, leaving 1 tablespoon in the wok, and heat over high heat.
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Add the dry chilies and fry until they turn golden brown.
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Add the chopped garlic, scallions, diced bamboo shoots, and drained straw mushrooms to the wok.
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Stir-fry the vegetables for 2 minutes until fragrant and slightly tender.
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Return the fried chicken to the wok and pour in the seasoning sauce.
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Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
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Serve immediately while hot.
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
The recipe references a "Marinade" and "Seasoning Sauce B1" which are not detailed in the ingredient list. Typically, a marinade for this type of dish includes soy sauce, rice wine, cornstarch, and white pepper. The seasoning sauce often contains soy sauce, oyster sauce, sugar, and water. Adjust these to your taste preference.
Soak the dry chilies in warm water for 10 minutes before using, then cut them in half to reduce some of the heat if desired, or keep them whole for milder flavor.
For best results, use a wok or a heavy-bottomed skillet to maintain high heat during stir-frying. This ensures the chicken sears properly rather than steaming.
Straw mushrooms can be substituted with button or shiitake mushrooms if straw mushrooms are unavailable.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture.
