Equipment
Ingredients
Chicken and Marinade
- 450 g boneless skinless chicken breast, sliced across the grain into 5mm thick strips
- 3 g chinese five-spice powder
- 15 ml shaoxing wine
- 15 ml light soy sauce
- 8 g cornstarch
- 15 ml water
- 5 ml toasted sesame oil
Bacon and Fresh Aromatics
- 150 g thick-cut bacon, sliced into 2cm lardons
- 3 garlic, peeled and finely minced
- 15 g ginger, peeled and finely minced
- 4 scallions, trimmed and cut into 4cm batons with whites and greens separated
Vegetables
- 200 g canned sliced bamboo shoots, rinsed, drained, and blotted dry
- 1 red bell pepper, stemmed, seeded, and cut into 5mm julienne strips
Stir-Fry Sauce
- 80 ml low-sodium chicken broth
- 25 ml oyster sauce
- 10 ml dark soy sauce
- 5 g granulated sugar
- 5 g cornstarch
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 360 kcal
- Protein
- 33 g
- Carbohydrates
- 13 g
- Fat
- 19 g
- Sugar
- 5 g
- Saturated Fat
- 6 g
- Zinc
- 2.4 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium mixing bowl, whisk together light soy sauce, Shaoxing wine, water, toasted sesame oil, Chinese five-spice powder, and 8g cornstarch until fully combined and lump-free.
Add the sliced chicken breast to the marinade bowl, massage thoroughly with clean hands for 1 minute until the meat absorbs the liquid, then set aside at room temperature (20°C/68°F) for 15 minutes to velvet. Wash hands, utensils, and surfaces thoroughly with soap and warm water after handling raw poultry to prevent cross-contamination.
In a small mixing bowl, whisk low-sodium chicken broth, oyster sauce, dark soy sauce, granulated sugar, and 5g cornstarch until the starch is completely dissolved, then set the sauce mixture aside.
Place the dry wok over medium heat (160°C/320°F) without adding any cooking oil.
Add the sliced bacon lardons to the heated wok and fry for 5 to 6 minutes, stirring occasionally with the wok spatula, until the fat has rendered and the bacon bits are crispy and browned.
Using a slotted spoon, transfer the crisped bacon to a clean plate, leaving approximately 15ml of rendered bacon fat in the wok and carefully spooning out and discarding any excess fat.
Increase the heat beneath the wok to high (200°C/392°F) until the remaining rendered bacon fat begins to shimmer and faint wisps of vapor rise.
Carefully lay the marinated chicken strips in the wok in an even, single layer and sear undisturbed for 90 seconds to develop browning.
Stir-fry the chicken briskly with the wok spatula for 2 to 3 minutes until the pieces separate and an instant-read digital thermometer inserted into the thickest piece reads at least 74°C (165°F) for food safety.
Transfer the cooked chicken strips from the wok onto the plate holding the reserved crispy bacon, leaving any residual oil in the wok.
Lower the wok heat to medium-high (180°C/356°F), add minced garlic, minced ginger, and scallion whites, and stir-fry continuously for 30 seconds until intensely fragrant without scorching.
Add the drained bamboo shoots and sliced red bell pepper to the aromatics and stir-fry over medium-high heat (180°C/356°F) for 2 minutes until hot and tender-crisp.
Quickly whisk the stir-fry sauce mixture to redisperse the settled cornstarch, pour it around the outer perimeter walls of the hot wok, and let it simmer for 30 seconds until it bubbles and thickens into a clear, glossy glaze.
Return the cooked chicken, crispy bacon, and scallion greens to the wok and stir everything together over high heat (200°C/392°F) for 1 minute until every piece is piping hot and evenly lacquered with sauce.
Slide the finished stir-fry from the wok onto a warm serving platter and serve immediately while sizzling hot.
Chef's Notes
- Velveting transforms lean poultry: the combination of cornstarch, wine, and a splash of oil seals moisture within the chicken fibers and prevents protein strands from contracting tightly during fierce wok frying.
- Using rendered bacon fat as the foundational cooking medium imparts a rich, smoky undertone that harmonizes with the sweet and savory notes of Chinese five-spice powder.
- Canned bamboo shoots should always be rinsed thoroughly in lukewarm water for at least 60 seconds before cooking to remove residual brine and metallic notes from the packaging liquid.
- Because five-spice powder contains concentrated spices like clove, cinnamon, and star anise, dispersing it directly into the wet marinade protects the spices from scorching and guarantees even seasoning on every strip of meat.
Storage
Refrigerator: 3 days — Store in an airtight container within 2 hours of cooking. Chill promptly to 4°C/40°F or lower.
Freezer: 2 months — Freeze in a sealed airtight container or freezer-safe bag. Note that bamboo shoots may become slightly softer upon thawing.
Reheating: Reheat refrigerated or thawed portions in a hot skillet or microwave until the internal temperature reaches at least 74°C (165°F) throughout before serving.
Troubleshooting
Chicken strips taste dry, chalky, or rubbery
Cause: Chicken breast was sliced parallel to the muscle grain rather than across it, or cooked past the required 74°C (165°F) safe internal temperature
Fix: Cannot be fixed texturally; toss the meat thoroughly in the hot reduction so the clinging sauce provides external lubrication and moisture
Prevention: Inspect the raw breast to identify grain direction, slice strictly perpendicular into 5mm strips, and remove from the wok immediately once it registers 74°C (165°F)
Stir-fry sauce is watery, pale, and pools at the bottom
Cause: Cornstarch in the sauce settled to the bottom of the bowl and was not re-whisked before adding, or heat was insufficient to activate the starch
Fix: Dissolve 3g cornstarch into 10ml cold water, drizzle the slurry into the boiling stir-fry liquid, and stir briskly over high heat for 30 seconds until glossy
Prevention: Always whisk the sauce bowl immediately prior to pouring, and ensure the liquid comes to a visible boil at 100°C (212°F) for at least 20 seconds
Five-spice aroma has an overwhelming, medicinal, or bitter edge
Cause: Five-spice powder was measured excessively or scorched by direct contact with dry high-heat oil
Fix: Stir in 5g brown sugar along with 15ml low-sodium chicken broth to mellow the strong star anise and clove notes
Prevention: Measure no more than 3g five-spice powder and suspend it securely within the wet chicken marinade rather than throwing it into the dry fat
Cultural Context
This dish draws inspiration from classic Southern Chinese wok traditions where cured pork belly (la rou) is commonly stir-fried with bamboo shoots and poultry to build savory, layered umami. Thick-cut bacon acts as a modern, widely accessible counterpart to traditional cured pork, lending woodsmoke depth that complements tender poultry. Chinese five-spice powder represents the ancient culinary philosophy of balancing the five foundational flavors (sweet, sour, bitter, pungent, and salty), imparting warmth and complexity to weeknight stir-frying.
