Chicken, Bamboo Shoot and Green Pepper Stir-Fry (Low Sodium)
Potato starch seals in juiciness and deliciousness.
15 minutes
200kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 3)
Directions
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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).
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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.
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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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