Chicken and Bamboo Shoot Stir-Fry with Ginger

Name: Chicken and Bamboo Shoot Stir-Fry with Ginger
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) bite-sized pieces; 8 oz (225 g) canned bamboo shoots, drained, drained and halved lengthwise if large; 1½ tablespoon (12 g) fresh ginger, peeled and finely minced; 3 clove (15 g) garlic cloves, minced; 3 tablespoon (45 ml) soy sauce; 2 tablespoon (30 ml) rice wine (or dry sherry); 1 teaspoon (5 ml) toasted sesame oil; 1 teaspoon (3 g) cornstarch; 3 tablespoon (45 ml) vegetable oil (peanut, canola, or vegetable); 4 piece (40 g) scallions, white and light green parts separated from dark green tops; whites and light greens thinly sliced, tops cut into 1-inch (2.5 cm) pieces; to taste white pepper

From the MyKitchenBank Kitchen

A bright, aromatic stir-fry featuring tender chicken and crisp bamboo shoots in a savory-ginger sauce, finished with fresh scallions. The key is cooking at high heat in batches so everything stays crisp and the chicken browns beautifully. Ready in under 30 minutes.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (about 1¼ cups per person)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) bite-sized pieces
8 oz (225 g) canned bamboo shoots, drained, drained and halved lengthwise if large
1½ tablespoon (12 g) fresh ginger, peeled and finely minced
3 clove (15 g) garlic cloves, minced
3 tablespoon (45 ml) soy sauce
2 tablespoon (30 ml) rice wine (or dry sherry)
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (3 g) cornstarch
3 tablespoon (45 ml) vegetable oil (peanut, canola, or vegetable)
4 piece (40 g) scallions, white and light green parts separated from dark green tops; whites and light greens thinly sliced, tops cut into 1-inch (2.5 cm) pieces
to taste white pepper

Equipment (6)

Wok or 12-inch (30 cm) skillet
Cutting board
Chef's knife
Small bowl for sauce
Wooden spoon or wok spatula
Measuring spoons and cups

Steps

Before you start

Have all ingredients prepped and within reach—stir-frying happens fast and you won't have time to chop once the pan is hot
Use a wok or 12-inch skillet for proper heat distribution
Ensure your chicken is cut into even pieces so it cooks uniformly

1
Make the sauce
- In a small bowl, whisk together the soy sauce, rice wine, sesame oil, and cornstarch.
- Set aside.
- The cornstarch thickens the sauce lightly and helps it cling to the chicken and bamboo shoots.
+ Show details− Hide details
Ready when: cornstarch fully dissolved and sauce is smooth
Tip: Mix the sauce ahead so you're not scrambling when the wok is screaming hot
2
Season the chicken
- Pat the chicken pieces dry with paper towels and season lightly with white pepper.
- Patting the chicken dry is crucial—moisture on the surface will cause it to steam instead of brown.
+ Show details− Hide details
Ready when: chicken is dry to the touch
Tip: Don't crowd your cutting; make sure pieces are fairly uniform so they cook at the same speed
3
Heat the wok
- Set a wok or 12-inch skillet over high heat and let it sit for 1–2 minutes until very hot.
- You should be able to feel the heat radiating from it.
- Add 1½ tablespoons (22 ml) of the vegetable oil and swirl to coat the pan.
+ Show details− Hide details
Ready when: oil shimmers and just begins to smoke lightly
Tip: A properly heated wok is the single most important step for success—if you rush this, your chicken will stew instead of sear
4
Cook the chicken (first batch)
- Working in two batches, add half the chicken pieces to the hot wok in a single layer.
- Let them sit undisturbed for 2–3 minutes without stirring—this lets them brown and develop color.
- Then stir and toss for another 2 minutes until mostly opaque throughout.
- Transfer to a clean plate and repeat with the remaining 1½ tablespoons (22 ml) of oil and the second batch of chicken.
+ Show details− Hide details
Ready when: chicken is golden brown on the outside and no longer pink inside; internal temperature reaches 165°F (74°C)
Tip: Don't stir constantly—let the chicken sit so it can brown. Crowding the pan lowers the temperature and causes steaming instead of searing
5
Aromatics into the pan
- Return the wok to high heat with just the residual oil.
- Add the minced ginger and garlic, and stir constantly for about 30 seconds.
- The ginger and garlic will turn fragrant and slightly golden—that's your cue.
+ Show details− Hide details
Ready when: ginger and garlic are fragrant and beginning to brown slightly
Tip: Keep your hands hovering over the pan or have a spoon ready to stir—garlic can burn quickly at high heat
6
Add bamboo shoots
- Add the drained and halved bamboo shoots to the pan and toss for 1 minute.
- The bamboo shoots are already cooked, so you're just warming them and letting them absorb the aromatics.
+ Show details− Hide details
Ready when: bamboo shoots are heated through and glossy from the pan oils
Tip: Don't overcook the bamboo shoots—they lose their pleasant crunch if they stay on the heat too long
7
Return chicken and sauce
- Pour the sauce into the wok and return the cooked chicken and any accumulated juices.
- Toss everything together over high heat for 1–2 minutes.
- The sauce will thicken slightly and coat each piece.
- Taste and adjust seasoning with white pepper if needed.
+ Show details− Hide details
Ready when: sauce is glossy, slightly thickened, and coats the chicken and bamboo shoots evenly; chicken is heated through
Tip: Keep the heat high so the sauce thickens quickly rather than becoming watery. If it looks too thick, add a splash of water (1 tablespoon at a time)
8
Finish with scallions
- Remove the wok from heat and stir in the sliced white and light green parts of the scallions.
- Scatter the dark green scallion tops over the top as garnish just before serving.
- The fresh scallion tops add a bright, onion-y bite that cuts through the richness.
+ Show details− Hide details
Ready when: scallions are just wilted and fragrant
Tip: Add the scallions at the very end—if they cook too long, they become mushy and lose their fresh flavor

Good to know

Tips

Mise en place is essential: have all ingredients prepped, measured, and within arm's reach before you start cooking. Stir-frying is fast, and you won't have time to chop once the heat is on.
The secret to great stir-fry is high, even heat and not overcrowding the pan. Cook the chicken in two batches rather than one so it browns instead of steams.
If your chicken seems underdone but the outside is browning too fast, lower the heat slightly and add a splash of water (1–2 tablespoons) to the pan, cover briefly, and let it steam-cook for 30 seconds to finish.
Serve immediately over steamed jasmine rice or noodles. The sauce is best enjoyed while fresh and glossy.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, stirring occasionally, until warmed through (about 3–4 minutes). The sauce may thicken further as it cools, so add a splash of water or a few drops of sesame oil when reheating if needed. Do not freeze, as the texture of the bamboo shoots and chicken will change.

Substitutions

canned bamboo shoots, drained → fresh water chestnuts (canned and drained) or snap peas. Water chestnuts keep a pleasant crunch; snap peas add a fresher vegetable note but cook faster, so add them in the last 30 seconds of cooking
rice wine (or dry sherry) → dry sherry or dry white wine. Rice wine has a subtle sweetness; sherry and white wine are slightly drier but work well in the sauce
boneless, skinless chicken breast → pork tenderloin or beef sirloin (cut into ¾-inch pieces). Pork and beef cook at the same rate as chicken; slice beef slightly thinner for more even cooking
toasted sesame oil → omit or drizzle at the end for a lighter sauce. Sesame oil adds depth; if you skip it, increase the soy sauce by ½ teaspoon for more savory depth