Chicken with Five Shreds
Bring bold, vibrant flavors to your table with **Chicken with Five Shreds**, a colorful stir-fry masterpiece that celebrates five distinct ingredients cut into elegant julienne strips: tender chicken breast, crisp carrots, sweet red bell peppers, earthy shiitake mushrooms, and crunchy bamboo shoots. Enhanced with the umami-rich combination of soy sauce, oyster sauce, and Shaoxing wine, this quick and healthy dish comes together in under 35 minutes, making it a perfect weeknight dinner option. The addition of snow peas lends a pop of freshness and texture, while garlic and ginger infuse the entire dish with aromatic depth. Pair this sizzling creation with a bowl of steamed rice for a nutritious, flavorful meal your family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g Chicken breast
- 1 medium Carrot
- 1 medium Bell pepper (red)
- 5 pieces Shiitake mushrooms
- 100 g Bamboo shoots
- 100 g Snow peas
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp Cornstarch
- 2 cloves Garlic
- 1 inch piece Ginger
- 2 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.25 tsp White pepper
Instructions
Thinly slice the chicken breast into julienne strips and place in a bowl.
Prepare a marinade for the chicken by mixing soy sauce (1 tbsp), Shaoxing wine, cornstarch, salt, and white pepper. Add the chicken strips to the marinade, mix well, and let sit for 15 minutes.
Peel and julienne the carrot into thin strips.
Thinly slice the red bell pepper into strips.
Soak the shiitake mushrooms in warm water for 10 minutes until softened, then slice them into thin strips.
Drain the bamboo shoots and julienne them into thin strips.
Snap the ends off the snow peas and cut them into thin strips if they are wide.
Finely mince the garlic and ginger.
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
Add the marinated chicken to the wok and stir-fry for 2-3 minutes until the chicken is cooked through. Remove from the wok and set aside.
Add the remaining 1 tbsp of vegetable oil to the wok. Add the minced garlic and ginger, stir-frying until fragrant, about 30 seconds.
Add the carrot, bell pepper, shiitake mushrooms, bamboo shoots, and snow peas to the wok.
Stir-fry the vegetables for 3-4 minutes until tender but still crisp.
Return the cooked chicken to the wok and pour in the oyster sauce and the remaining 1 tbsp of soy sauce.
Toss everything together until evenly coated and heated through, about 1-2 minutes.
Transfer the dish to a serving plate and serve hot with steamed rice.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 15.1 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
