Chicken, Bamboo Shoot and Green Pepper Stir-Fry (Low Sodium)

Chicken, Bamboo Shoot and Green Pepper Stir-Fry (Low Sodium)

Potato starch seals in juiciness and deliciousness.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 3)

Ingredients(Servings: 4)




120 g (4.2 oz.)


1 (250 g / 8.8 oz.)


a dash

vegetable oil

1 Tbsp


oyster sauce

1 & 1/2 tsp


2 tsp


1/2 tsp


  1. Remove the stems and seeds from the green peppers and julienne into 5 mm (0.2 in.) width strips. Julienne the bamboo shoots into 4 to 5 mm (about 0.2 in.) width strips. Mix together (A).
  2. Remove skin from the chicken breast, then julienne into 7 mm (0.3 in.) width strips. Place into a bowl, add and massage in the soy sauce, pepper and sake, add in the potato starch and massage in further.
  3. Heat the oil in a fry pan over medium heat, stir-fry (2). Once the chicken is browned, add in (1) and stir-fry further. Once all ingredients are cooked through, add in (A) and stir-fry to spread throughout.

Cooking Basics

Green peppers - removing seeds

Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


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