Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Oil |
| 2 | Chicken breasts |
| 1 tablespoon | Sherry |
| 1 tablespoon | Light soy sauce |
| 1 tablespoon | Corn starch |
| 1 can | (8-oz.) bamboo shoots, diced |
| 2 tablespoons | Hoison sauce |
| ½ teaspoon | Crushed red-hot pepper |
| 1 tablespoon | Chopped scallion |
| 1 teaspoon | Chopped ginger |
Bone chicken and cube it. Mix sherry, soy sauce and corn starch.
Marinate chicken in cornstarch mixture for 15 minutes.
Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve.