Chicken, Smoky Bacon Stirfry
This recipe for Chicken and Bacon Stir-Fry is a quick and flavorful dish that is perfect for busy weeknights. The smoky bacon adds a rich depth of flavor to the tender chicken, while the bamboo shoots and bean sprouts provide a refreshing crunch. Seasoned with a savory blend of soy sauce, oyster sauce, and sesame oil, this stir-fry is a delicious balance of salty and umami flavors. Serve this dish over steamed jasmine rice, or toss it with some egg fried rice for a satisfying meal that is sure to please your taste buds. Enjoy this hearty and delicious stir-fry with your favorite rice or noodles!
— Constant Cookbook
Ingredients
- 1 tbsp groundnut oil
- 3 or 4 smoked bacon rashers, sliced
- 2 x 175g - 250g chicken breasts, cut into 5mm slices
- 1tbsp Shaohsing rice wine or dry sherry
- 1 x 220g tin of bamboo shoots, drained
- 1 handful of bean sprouts
- 1 - 2 tbsp light soy sauce
- 1 tbsp oyster saucve
- a dash of toasted sesame oil
- 1 spring onion, sliced
- rice of your choice to serve
- OR
- add some cooked noodles at the end
Instructions
- Heat a wok over a high heat and add the groundnut oil
- When the oil starts to smoke, add the bacon and stir-fry for 2 mins until crispy
- Add the chicken and stir-fry for 4 mins
- As the chicken turns from pink to opaque, add the rice wine or sherry
- Add the bamboo shoots and bean sprouts and stiur-fry for 1 minute, then season to taste with the soy sauce, oyster sauce and sesame oil
- Garnish with the spring onion and serve immediately with whichever rice you fancy. A suggestion is jasmine rice on it's own or boiled with 1.5cm cubes of sweet potato, or egg fried rice.
Yield
Serves 2
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