A classic Sichuan stir-fry dish made easy. The shredded chicken is quickly cooked with carrot, bamboo shoots, and peppers in a pungent sweet and sour garlic sauce. This recipe teaches a shortcut to creating this dish in under 30 minutes with fewer ingredients.
Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables.
Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornstarch and mix well by hand, until the thin starchy paste coats the chicken evenly.
Combine all sauce ingredients in a small bowl and mix well.
Heat a wok (or a nonstick skillet) over medium high heat until hot. Add 1 tablespoon oil and swirl to cover the bottom. Add chicken and quickly spread it with a spatula. Allow to cook for 20 to 30 seconds without stirring. Stir and cook until the surface of the chicken just turns white, about 1 minute. Turn to lowest heat and immediately transfer to a plate.
Add the remaining 1/2 teaspoon of oil and turn back to medium heat heat. Add ginger and give it a stir until fragrant. Add carrot. Stir and cook until half cooked, about 1 minute. Add bamboo shoots. Stir and cook for 1 minute. Add bell pepper and chicken. Stir the spicy sauce again and swirl it into the wok. Immediately mix everything well with a spatula, until all ingredients are covered with sauce. Remove from heat and transfer to a plate immediately.
Serve warm over steamed white rice.
The version here is lighter than the dish typically served in a Sichuan restaurant, so there will be just enough sauce to cover all the ingredients. Double the amount of sauce if you would like more sauce to go with the rice.