YU-XIANG ROU-SI (SICHUAN SHREDDED CHICKEN STIR-FRY, 鱼香肉丝)
A classic Sichuan stir-fry dish made easy. The shredded chicken is quickly cooked with carrot, bamboo shoots, and peppers in a pungent sweet and sour garlic sauce. This recipe teaches a shortcut to creating this dish in under 30 minutes with fewer ingredients.
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables.
- Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornstarch and mix well by hand, until the thin starchy paste coats the chicken evenly.
- Combine all sauce ingredients in a small bowl and mix well.
- Heat a wok (or a nonstick skillet) over medium high heat until hot. Add 1 tablespoon oil and swirl to cover the bottom. Add chicken and quickly spread it with a spatula. Allow to cook for 20 to 30 seconds without stirring. Stir and cook until the surface of the chicken just turns white, about 1 minute. Turn to lowest heat and immediately transfer to a plate.
- Add the remaining 1/2 teaspoon of oil and turn back to medium heat heat. Add ginger and give it a stir until fragrant. Add carrot. Stir and cook until half cooked, about 1 minute. Add bamboo shoots. Stir and cook for 1 minute. Add bell pepper and chicken. Stir the spicy sauce again and swirl it into the wok. Immediately mix everything well with a spatula, until all ingredients are covered with sauce. Remove from heat and transfer to a plate immediately.
- Serve warm over steamed white rice.
Nutrition Facts : ServingSize 146 g, Calories 199 kcal, Carbohydrate 12.8 g, Protein 12.4 g, Fat 10.8 g, SaturatedFat 2.2 g, Cholesterol 32 mg, Sodium 607 mg, Fiber 2.3 g, Sugar 6.9 g
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