Spicy Country-Style Chicken Breasts

This dish delivers a satisfying blend of textures and flavors, featuring tender shredded chicken breast tossed with crisp zucchini, bamboo shoots, and bell peppers. The addition of fresh chiles and chili bean sauce brings a gentle heat and depth that cuts through the richness of the dark soy and peanut oil. It is a quick, protein-packed meal perfect for busy weeknights when you want something hearty yet light enough to feel fresh. The combination of sweet, savory, and spicy notes makes it a crowd-pleaser that is simple to prepare using pantry staples and fresh produce.

Cooking Method: Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 237.5

Description

This dish delivers a satisfying blend of textures and flavors, featuring tender shredded chicken breast tossed with crisp zucchini, bamboo shoots, and bell peppers. The addition of fresh chiles and chili bean sauce brings a gentle heat and depth that cuts through the richness of the dark soy and peanut oil. It is a quick, protein-packed meal perfect for busy weeknights when you want something hearty yet light enough to feel fresh. The combination of sweet, savory, and spicy notes makes it a crowd-pleaser that is simple to prepare using pantry staples and fresh produce.

Ingredients

1/2 pound Chicken Breasts, Sk/Bn
2 small Fresh Green or Red Chiles
8 ounce Canned Bamboo Shoots
1/2 pound Zucchini
1 lg Red or Green Bell Pepper
2 tablespoon Peanut Oil
2 tablespoon Chicken Stock
2 tablespoon Rice Wine or Dry Sherry
1 1/2 teaspoon Chili Bean Sauce
2 teaspoon Granulated Sugar
2 tablespoon Dark Soy Sauce
1 tablespoon Chinese Black Rice Vinegar
1 tablespoon Tomato Paste

Directions

1
Cut the chicken breasts into shreds about 3 inches long.
2
Cut the fresh chiles in half, carefully remove the seeds, and shred the chiles.
3
Rinse the bamboo shoots in clean water and shred them.
4
Trim the zucchini and shred it.
5
Wash the bell pepper, remove the seeds, and shred it.
6
Heat 1 tablespoon of the peanut oil in a wok or large skillet over high heat until almost smoking.
7
Quickly stir-fry the chicken shreds for 1 minute or until slightly firm, then remove and drain.
8
Wipe the wok clean with a paper towel and reheat over high heat.
9
Add the remaining 1 tablespoon of peanut oil to the hot wok.
10
Add the shredded chiles, bamboo shoots, zucchini, and bell pepper.
11
Stir-fry the vegetables for about 2 minutes until crisp-tender.
12
Add the chicken stock, rice wine (or dry sherry), chili bean sauce, sugar, dark soy sauce, rice vinegar, and tomato paste.
13
Mix well and stir-fry for another minute to combine the sauce.
14
Return the cooked chicken shreds to the wok and give the mixture a few quick stirs to finish cooking the chicken and heat through.
15
Transfer immediately to a serving platter and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 237.5kcal

% Daily Value *
Total Fat 11.1g18%
Saturated Fat 2.3g12%
Cholesterol 54.9mg19%
Sodium 546.0mg23%
Total Carbohydrate 12.4g5%
Dietary Fiber 3.1g13%
Sugars 6.5g
Protein 22.2g45%

* 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

Safety Tip: When handling fresh chiles, avoid touching your eyes or sensitive skin, as the oils can cause irritation. Wash hands thoroughly after preparation.

Substitution: If Chinese black rice vinegar is unavailable, you can substitute with a mild balsamic vinegar or a splash of regular rice vinegar, though the flavor profile will be slightly different.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Tip: For a spicier dish, leave some seeds in the fresh chiles or add a dash of chili oil.

Keywords: american, bamboo, bean, bell, black, breasts, canned, chicken, chiles, chili, chinese, countrystyle, dark, dry, fresh, granulated, green, main, oil, paste

Read it online: https://www.chefs-mate.com/recipe/spicy-country-style-chicken-breasts/