You can prepare the chicken ahead of time — this will not only increase the flavour, but it means that all you have to do before serving is briefly cook it with vitamin-rich vegetables. If you like, serve with steamed rice.
500 g chicken fillets, cut into thick strips
150 g shiitake mushrooms, halved
1 teaspoon grated fresh ginger
200 g snow peas
2¾ cups (200 g) bean sprouts
230 g can sliced bamboo shoots, drained and sliced
1 cup (150 g) frozen peas
2 garlic cloves, crushed
2 tablespoons dry sherry
1 tablespoon salt-reduced soy sauce
1 tablespoon sesame oil
2 teaspoons vegetable oil
1 teaspoon rice vinegar
½ teaspoon caster sugar
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Combine all the marinade ingredients in a large bowl. Add the chicken strips and gently toss to coat well. Cover and leave to marinate in the refrigerator for about 1 hour or up to 4 hours.
Heat a wok or large, non-stick frying pan over a medium heat until quite hot. Tip in the chicken with the marinade. Cook for about 4 minutes, stirring occasionally. Remove from the heat. Transfer the chicken to a dish using a slotted spoon, leaving the liquid in the pan. Cover the chicken to keep warm.
Return the wok to the heat and add the mushrooms with the grated ginger. Cook for about 2 minutes, stirring frequently.
Add the snow peas and stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute. Stir in the bamboo shoots and peas, cover the wok and cook gently for 2 minutes. Return the chicken to the pan and reheat for 1–2 minutes, if necessary, then serve.