(from kylerhea’s recipe box)


Serves 3 people

Categories: asian, chicken, stir-fry, supper


  • 1 pound boneless, skinless chicken thighs
  • 1 Tbs soy sauce
  • 1 Tbs dry sherry
  • 3 tsp cornstarch, divided
  • 2 Tbs plus 2 tsp water, divided
  • 1 1/2 tbs hoisin sauce
  • 1 Tbs red wine vinegar
  • 3 1/2 Tbs, vegetable or peanut oil, divided
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 green onions, cut on the diagonal into quarters
  • 1/2 tsp chile paste, or to taste
  • 1/4 pound fresh mushrooms, thinly sliced
  • 1 cup canned bamboo shoots, drained


  1. Cut the chicken into thin strips, about 1 1/2 to 2 inches long. Place the chicken in a bowl and add the soy sauce, dry sherry, and 2 tsp cornstarch. Marinate the chicken for 20 minutes.

  2. Combine 2 Tbs water, hoisin sauce, and red wine vinegar in a small bowl.

  3. In a separate small bowl, dissolve 1 tsp cornstarch in 2 tsp water.

  4. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 Tbs oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the chicken. Let sit briefly, then stir-fry, stirring and moving the chicken around the pan until it turns white and is nearly cooked through. Remove from the pan and drain in a colander or on paper towels.

  5. Heat 1 1/2 Tbs oil in the wok or skillet. When the oil is hot, add the ginger, green onions, and chile paste. Stir-fry for 30 seconds, then add the mushrooms. Stir-fry the mushrooms for 1 minutem then add the bamboo shoots. Stir-fry for another minute, or until the mushrooms have darkened.

  6. Push the vegetables to the side and add the sauce in the middle. Stir the cornstarch and water mixture and then add to the sauce, stirring quickly to thicken. When the sauce has thickened, add the chicken back into the pan. Stir-fry for 2 more minutes to mix everything together, and make sure the chicken is cooked through. Serve hot.

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