My mom made this relatively frequently growing up, and it's one of the dishes I continue to make as an adult. This is a taste of home to me, and a quick weeknight dinner. I usually make rice to go with this. The leftovers heat up fairly well for lunch the next day.
Serves 2
Ingredients:
1 large chicken breast, cut into 1-inch cubes
1 1/2 tablespoons olive oil
1 red pepper, cut into cubes
1/4 onion, cut into cubes
1 can bamboo shoots
1 can water chestnuts, sliced
1/4 cup flour
Spice mixture: salt, pepper, garlic powder, onion powder, chili powder, oregano
1/2 cup water
1/2 cup soy sauce
1 tablespoon lemon juice
Preparation:
1. Place flour and spices in a large Ziploc bag. Add chicken cubes and shake until chicken well coated.
2. Heat oil in a large skillet or wok over medium heat.
3. Cook chicken until flour coating solidifies to chicken.
4. Add pepper, onion, bamboo shoots and water chestnuts and stir fry.
5. Stir water, soy sauce and lemon juice together in a small bowl.
6. Pour sauce over stir fry and mix well. Let sauce reduce slightly before serving.
Serves 2
Ingredients:
1 large chicken breast, cut into 1-inch cubes
1 1/2 tablespoons olive oil
1 red pepper, cut into cubes
1/4 onion, cut into cubes
1 can bamboo shoots
1 can water chestnuts, sliced
1/4 cup flour
Spice mixture: salt, pepper, garlic powder, onion powder, chili powder, oregano
1/2 cup water
1/2 cup soy sauce
1 tablespoon lemon juice
Preparation:
1. Place flour and spices in a large Ziploc bag. Add chicken cubes and shake until chicken well coated.
2. Heat oil in a large skillet or wok over medium heat.
3. Cook chicken until flour coating solidifies to chicken.
4. Add pepper, onion, bamboo shoots and water chestnuts and stir fry.
5. Stir water, soy sauce and lemon juice together in a small bowl.
6. Pour sauce over stir fry and mix well. Let sauce reduce slightly before serving.