Spicy Chicken Stir-fry (Firebird Chicken)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.

	this recipe	typical
liquid	38%	22%
sweetener	14%	2%
thickener	3%	1%
aromatics	2%	2%
vegetables and beans	0%	53%
fat	13%	2%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	12 oz. chicken breast ((sliced into 1/4-inch thick pieces))
30 g	2 tablespoons water
8 g	1 tablespoon cornstarch
4 g	1 teaspoon oil
2 g	1/2 teaspoon sesame oil
27 g	2 tablespoons oil
2 g	1 teaspoon ginger ((minced))
6 g	2 teaspoons garlic ((minced))
	2 scallions ((sliced at an angle into 2-inch pieces))
	1/2 cup bamboo shoots
	1 tablespoon Shaoxing wine
36 g	2 tablespoons Sacha sauce ((Chinese BBQ sauce))
16 g	1 tablespoon soy sauce
12 g	1 tablespoon sugar
14 g	1 tablespoon chili oil ((preferably with a good mix of both oil and toasted pepper flakes))
80 g	1/3 cup chicken stock
3 g	1/2 teaspoon light soy sauce
1 g	1/2 teaspoon cornstarch ((plus just enough water to make a slurry, optional))

Method: 5 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“My husband and I had this delicious dish for lunch, along with your garlicky baby bok choy and homemade chili oil. Mhhhm! Thank you very much for your blog, as travelling around the globe is not an option anymore because of corona (and climate issues) we just” — a cook, 5.0★

“A really good dish, have made it several times. I can't find the BBQ sauce you use, my local only has Soken which is vegetarian but seems ok. I always use the full amount of chilli oil and eat a double serve. Make the 'kicker' but haven't had to use it yet as ” — a cook, 4.0★