This Chinese chicken stir fry is quick and easy to make. Chicken is stir-fried with onion, pepper, celery, beansprouts and bamboo shoots. Enjoy with freshly cooked rice.
23 people made this
2 tablespoons vegetable oil
1 teaspoon sesame oil
400g skinless chicken breast fillets, sliced
1 small onion, chopped
1 yellow pepper, cut into strips
2 sticks celery, sliced
100g tinned beansprouts
200g bamboo shoots, cut into strips
4 tablespoons soya sauce
2 tablespoons sake (rice wine)
1 tablespoon rice wine vinegar
1 teaspoon caster sugar
1/2 teaspoon cornflour
salt and freshly ground black pepper, to taste
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Method Prep:15min › Cook:10min › Ready in:25min
Heat vegetable oil and sesame oil in a wok until very hot. Stir-fry the chicken until brown on all sides, about 2 minutes. Set aside.
Add onion, pepper and celery. Stir-fry for 2 minutes. Add beansprouts and bamboo shoots. Stir-fry for 1 minute. Turn down the heat.
In a bowl, mix together soy sauce, sake, rice wine vinegar, sugar and cornflour until smooth. Add to wok, then add the chicken back to the pan and let simmer until the sauce thickens and the chicken is no longer pink in the centre. Season with salt and pepper and serve hot with rice.