- 6 dried chili peppers
- 1 teaspoon garlic, finely minced
- ½ red bell pepper, cut into chunks
- 8 ounces bamboo shoots, cut in wedges
- 2 serrano peppers, sliced lengthwise
- 20 ounces chicken breast, boned, skinned and sliced
- 3 tablespoons oyster sauce
- ⅛ teaspoon ground white pepper
- ½ teaspoon sugar
- 2 scallions, cut in 2" lengths
- 40 Thai basil leaves
- 3 tablespoons peanut oil
1. Soak the dried chili peppers in hot water for about 15 minutes, until soft. Drain and chop into small pieces. Reserve 1 tsp and set aside. Slice chicken into thin, bite-sized pieces. Slice serranos lengthwise into quarters. Cut bell pepper into 8-10 pieces. Cut bamboo shoots into about 20 wedges, each about 1/2 inch wide by 3 inches long.
2. Heat a well-seasoned wok over high heat and add the oil. When oil is hot, add the garlic and cayenne peppers; saute until the garlic is light brown. Quickly add the chicken, serranos, bell pepper, bamboo shoots, and white pepper; stir fry a few seconds. Add the oyster sauce and sugar. Stir fry for 2 to 3 minutes, until the chicken is medium done. Add the green onion and Thai basil leaves. Stir fry until the leaves are wilted. Serve immediately.
Serving Ideas : Serve over rice
Chicken with Bamboo Shoots. To import, drag image to your MacGourmet recipe box.