Gaillo
24th April 2010, 07:17 PM
My newest stir-fry experiment... Bamboo shoot chicken!
Ingredients (Chicken Step)
1 Lb. Boneless/Skinless Chicken breasts, cut into 1/2" square x 2" strips
2 Garlic Cloves (not bunches), sliced thin
2 TBSP Extra-Virgin Olive Oil
1 TBSP Butter
2 TSP Black Pepper, ground coarse from peppercorns
Juice from 1 lemon
Ingredients (Vegetable Step)
1 White onion, cut into 1/4" wide strips
2 Green Bell Peppers, cut into 1/4" wide strips
6 Garlic Cloves (not bunches), sliced thin
1 Can (20 Oz.) thin bamboo shoot strips - drained to remove all free water
3 TBSP Extra-Virgin Olive Oil
2 TBSP Butter
1 TSP Rosemary, crushed in hand when added
2 TSP Black Pepper, ground coarse from peppercorns
1 TSP Oregano
1 TSP Salt
Directions:
Prepare chicken portion first. In a 12" stainless steel or cast iron skillet, heat olive oil and butter on high heat. Add garlic. Stir until garlic begins to brown. Add chicken strips. Cook on medium-high until chicken is browned, while stirring/flipping frequently to cook evenly - about 15-20 minutes. Add lemon juice throughout cooking slowly, until you run out. Add pepper during the last minute or two of cooking. Turn off flame and set aside.
Prepare vegetable portion next. In a 12" stainless steel or cast iron skillet, heat olive oil and butter on high heat. Add onion. Cook while stirring until onion is translucent. Add garlic. continue cooking on medium-high heat until garlic begins to brown. Add green bell pepper and drained bamboo shoots, along with chicken from above step. Cook for 20 min., flipping/stirring every few minutes for even cooking. Add spices, stir/flip for another 5 minutes.
Serve with rice and optionally fresh garlic bread. Serves 3-4.
Here's a photo of the finished result:
Ingredients (Chicken Step)
1 Lb. Boneless/Skinless Chicken breasts, cut into 1/2" square x 2" strips
2 Garlic Cloves (not bunches), sliced thin
2 TBSP Extra-Virgin Olive Oil
1 TBSP Butter
2 TSP Black Pepper, ground coarse from peppercorns
Juice from 1 lemon
Ingredients (Vegetable Step)
1 White onion, cut into 1/4" wide strips
2 Green Bell Peppers, cut into 1/4" wide strips
6 Garlic Cloves (not bunches), sliced thin
1 Can (20 Oz.) thin bamboo shoot strips - drained to remove all free water
3 TBSP Extra-Virgin Olive Oil
2 TBSP Butter
1 TSP Rosemary, crushed in hand when added
2 TSP Black Pepper, ground coarse from peppercorns
1 TSP Oregano
1 TSP Salt
Directions:
Prepare chicken portion first. In a 12" stainless steel or cast iron skillet, heat olive oil and butter on high heat. Add garlic. Stir until garlic begins to brown. Add chicken strips. Cook on medium-high until chicken is browned, while stirring/flipping frequently to cook evenly - about 15-20 minutes. Add lemon juice throughout cooking slowly, until you run out. Add pepper during the last minute or two of cooking. Turn off flame and set aside.
Prepare vegetable portion next. In a 12" stainless steel or cast iron skillet, heat olive oil and butter on high heat. Add onion. Cook while stirring until onion is translucent. Add garlic. continue cooking on medium-high heat until garlic begins to brown. Add green bell pepper and drained bamboo shoots, along with chicken from above step. Cook for 20 min., flipping/stirring every few minutes for even cooking. Add spices, stir/flip for another 5 minutes.
Serve with rice and optionally fresh garlic bread. Serves 3-4.
Here's a photo of the finished result: