Chicken & Bamboo Shoots Stir-Fry

Chicken & Bamboo Shoots Stir-Fry

If you mix in chicken meat and bamboo shoots with a ponzu and doubanjiang sauce, you get a spicy sweet and sour pork-like taste.

Ingredients: 2-3 servings

Chicken thigh
1 (300 g)
Bamboo shoots cooked in water (canned or vacuum packed)
Shiitake mushrooms
5 cm
4 tablespoons
1 tablespoon
★Oyster sauce
1 teaspoon
1 teaspoon
1 teaspoon
as needed
Vegetable oil
as needed
Chicken marinade - sake, ginger, garlic
a small amount of each (tube-type)


1. Cut the chicken into bite-sized pieces. Cut the bamboo shoots and carrot into short strips. Combine the ★ ingredients and set aside.
2. Marinate the chicken in the ※ ingredients for a little while. Then coat with katakuriko and cook in a heated frying pan until golden brown. Start on medium heat, then reduce to low and cook slowly.
3. Remove the chicken from the frying pan for now. Cook the vegetables in the oil from the chicken. If you don't like the chicken oil then wipe away with a paper towel and use vegetable oil.
4. Once the vegetables have cooked to about 80% add the chicken back to the pan as well as the combined ★ ingredients and cook until it becomes creamy (slightly simmer).
5. Transfer to a serving plate and it's complete! Green peppers give this some nice color.
6. Pork meat is also good. (This becomes a simple sweet and sour pork.) When bamboo shoots are in season you can reduce the amount of meat and make the shoots the main ingredient, and that's also delicious I think.

Story Behind this Recipe

I wanted to make sweet and sour pork using in-season bamboo shoots, but I switched the pork with chicken as the main ingredient, using a ponzu and doubanjiang sauce. It was easy to make.