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

Potato starch seals in juiciness and deliciousness.

Cooking time
15 minutes
Calories
200kcal
Sodium
0.5g
  • Nutrition facts are for one serving.

Ingredients(Servings: 3)

3

120 g (4.2 oz.)

1 (250 g / 8.8 oz.)

a dash

1 Tbsp

(A)

1 & 1/2 tsp

2 tsp

1/2 tsp

Directions

  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.

Checkpoints

Green peppers - removing seeds