Categories: Chicken

Ingredients

• 4 Tbsp. oil, or as needed
• 1 heaping tsp. minced ginger
• 1 clove garlic, peeled and minced
• 1 Tbsp. mild curry powder
• 2 boneless, skinless chicken breasts, cut into 1" cubes
• 1 can (8 oz.) bamboo shoots, drained
• 1 can (8 oz.) water chestnuts, drained
• 2 tsp. soy sauce
• 1/4 cup chicken broth
• 2 medium green onions, trimmed and sliced into thin strips

Directions

1. Add 2 tablespoons oil to a preheated wok or medium skillet. When oil is hot, add ginger, garlic, and curry powder. Stir-fry until there is a strong odor of curry. Add chicken and stir-fry for about 5 minutes until chicken is well mixed with the curry powder. Remove and set aside.

2. Add bamboo shoots, water chestnuts, and soy sauce to the wok. Cook for 1–2 minutes, or until bamboo shoots and water chestnuts are heated through and coated in curry.

3. Add chicken back into the wok. Add chicken broth. Bring to a boil, cover and simmer until everything is cooked through. Stir in green onions or add as a garnish.

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