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  Recipe Home » Poultry » SPICY COUNTRY STYLE CHICKEN
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  SPICY COUNTRY STYLE CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 233
Ingredients:
1/2 lb. boneless chicken breasts - skinned
2 small fresh green or red chilies
8 oz. canned bamboo shoots
1/2 lb. zucchini
1 large red or green bell pepper
2 Tbls. oil, preferably peanut
2 Tbls. chicken stock
2 Tbls. rice wine or dry sherry
1-1/2 tsp. chili bean sauce (or more)
2 tsp. granulated sugar
2 Tbls. dark soy sauce
1 Tbls. Chinese black rice vinegar or cider vinegar
1 Tbls. tomato paste
Instructions:
Cut the chicken breasts into shreds about 3 inches long. Cut the fresh chilies in half, carefully remove the seeds and shred the chilies. (Do not touch your eyes while doing this, as it will make them sting.) Then prepare all the vegetables. Rinse the bamboo shoots in clean water and shred them. Trim the zucchini and shred them. Wash the bell pepper, remove the seeds and shred it, too. Heat 1 Tbls. of the oil in a wok or large skillet. When it is almost smoking, quickly stir-fry the chicken shreds for 1 minute or until the chicken is slightly firm. Remove the cooked chicken and drain it. Wipe the wok clean. Reheat it and add the rest of the oil. When it is hot, add the shredded chilies, bamboo shoots, zucchini and bell pepper. Stir-fry for about 2 minutes, and then add the rest of the ingredients. Mix them well and stir-fry for another minute. Return the chicken shreds and give the mixture a few quick stirs to finish cooking the chicken. Turn onto a serving platter and serve at once.
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