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Member recipe

Chicken, Smoky Bacon Stirfry

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Serves 2

Quick & easy, adapt with noodles to make it versatile

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  • 1 tbsp groundnut oil
  • 3 or 4 smoked bacon rashers, sliced
  • 2 x 175g - 250g chicken breasts, cut into 5mm slices
  • 1tbsp Shaohsing rice wine or dry sherry
  • 1 x 220g tin of bamboo shoots, drained
  • 1 handful of bean sprouts
  • 1 - 2 tbsp light soy sauce
  • 1 tbsp oyster saucve
  • a dash of toasted sesame oil
  • 1 spring onion, sliced
  • rice of your choice to serve
  • OR
  • add some cooked noodles at the end


    1. Heat a wok over a high heat and add the groundnut oil
    2. When the oil starts to smoke, add the bacon and stir-fry for 2 mins until crispy
    3. Add the chicken and stir-fry for 4 mins
    4. As the chicken turns from pink to opaque, add the rice wine or sherry
    5. Add the bamboo shoots and bean sprouts and stiur-fry for 1 minute, then season to taste with the soy sauce, oyster sauce and sesame oil
    6. Garnish with the spring onion and serve immediately with whichever rice you fancy. A suggestion is jasmine rice on it's own or boiled with 1.5cm cubes of sweet potato, or egg fried rice.

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