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Sliced chicken is braised with earthy shiitake mushrooms and crunchy bamboo shoots in a light soy-based sauce. This healthy, high protein stir-fry is naturally low in calories and pairs well with a dash diet or 1500 calorie plan.
Slice the chicken breast thinly against the grain. Toss with 1 tsp cornstarch, 1 tbsp soy sauce, and set aside to marinate for 10 minutes.
While chicken marinates, trim stems and slice shiitake mushrooms. Rinse and drain bamboo shoots. Mince garlic, cut scallions into 2-inch batons.
Heat a nonstick skillet or wok over medium-high heat. Add a drizzle of sesame oil, then stir-fry the chicken just until surface turns white (about 2 minutes); remove and set aside.
To the same pan, add mushrooms and bamboo shoots. Stir-fry on medium-high heat until mushrooms soften and bamboo shoots become fragrant, about 3 minutes. Add garlic and scallions, stir for 30 seconds.
Return chicken to the pan. Pour in chicken broth, remaining soy sauce, and white pepper. Stir and simmer gently for 3-4 minutes. Whisk the remaining cornstarch with 2 tbsp cold water, then add to the pan. Cook, stirring, until the sauce thickens and clings gently to the ingredients. Serve immediately.
