Chicken with Garlic Sauce

Ingredients

• 10 oz chicken breast (thinly sliced)
• salt (a pinch)
• 1 tsp cornstarch (for marinade)
• 1 tsp oil (for marinade)
• 1 tbsp light soy sauce (for sauce)
• 1 tbsp rice vinegar (for sauce)
• 1 tbsp Shaoxing wine (for sauce)
• 1 tbsp sugar (for sauce)
• 0.75 cup chicken broth (or water; for sauce)
• 2 tbsp oil (for stir-frying)
• 12 dried red chilies
• 1 tsp ginger (minced)
• 3 clove garlic (minced)
• 1 winter bamboo shoot (small; outer husk peeled, thinly sliced, and then julienned)
• 1 cup dried wood-ear mushrooms (reconstituted and julienned)
• 0.5 red bell pepper (thinly sliced)
• 0.25 tsp salt (plus more to taste)
• 2 tsp chili oil (optional)
• 2 tbsp cornstarch (mixed into a slurry with 2 tablespoons water)
• 1 scallion (sliced on an angle)

Steps

1. 1

   In a bowl, marinate the thinly sliced chicken breast with a pinch of salt, 1 teaspoon of cornstarch, and 1 teaspoon of oil. Set aside to marinate while you prepare the rest of the ingredients.

2. 2

   In a small bowl, prepare the sauce by mixing together 1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, and 3/4 cup chicken broth (or water). Set aside.

3. 3

   Heat 2 tablespoons of oil in a wok over medium heat.

4. 4

   Add the 12 dried red chilies, minced ginger, and minced garlic to the wok. Cook for about a minute until fragrant.

5. 5

   Turn the heat up to high and immediately add the marinated chicken. Stir-fry until the chicken is opaque.

6. 6

   Add the julienned bamboo shoots, julienned wood-ear mushrooms, and sliced red bell pepper to the wok. Cook for another 2 minutes.

7. 7

   Pour in the prepared sauce mixture and give everything a stir. Bring the liquid to a boil.

8. 8

   Add 1/4 teaspoon salt (or to taste), the optional 2 teaspoons of chili oil, and the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water).

9. 9

   Stir-fry for about 30 seconds, allowing the sauce to thicken and coat the ingredients.

10. 10

    Add the sliced scallions, give everything a final toss, and serve immediately with rice.

Notes

If fresh bamboo shoots are unavailable, canned bamboo shoots in water are a suitable substitute. This dish is a chicken variation of the classic Sichuan shredded pork dish, Yu Xiang Rou Si.

Nutrition per serving

• main
• stir-fry
• Chinese
• Sichuan
• chicken
• spicy