Total Time
40mins
Prep 20 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Cut chicken into 1/4 inch cubes; place in small bowl.
  2. Add cornstarch and wine; mix until chicken is coated.
  3. Combine 1/2 cup of the broth, the soy sauce, 2 tablespoons of the oil and the sugar in a wok or large skillet; cook over medium heat until hot, 2 to 3 minutes.
  4. Add chicken to broth mixture; cook, stirring until chicken is tender, 3 to 4 minutes longer.
  5. Add remaining 1 cup broth; cook until thick, 1 to 2 minutes longer.
  6. Remove chicken and thickened broth mixture from wok.
  7. Reserve.
  8. Add remaining 1 tablespoon oil to wok; heat over medium high heat 1 minute.
  9. Add babboo shoots, onion, garlic and ginger; cook, stirring, until onion is soft, 1 to 2 minutes.
  10. Stir walnut halves into bamboo shoot mixture.
  11. Return chicken and thickened broth mixture to wok; cook stirring until hot.
  12. Serve hot over rice.

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