Five spice chicken, bacon and bamboo shoot stir fry

This five spice chicken, bacon and bamboo shoot stir fry is a vibrant, aromatic dish. Tender chicken and smoky bacon are tossed with crisp bamboo shoots, colourful vegetables, and a glossy, savoury sauce for a classic Chinese-inspired feast.

This five spice chicken, bacon and bamboo shoot stir fry scores a Nutri-Score B. The dish is high in lean protein and fibre-rich vegetables, but includes bacon and a modest amount of oil and sauce, so it’s best enjoyed as part of a balanced diet.

Equipment

Ingredients

For the bamboo shoots

• 700g fresh bamboo shoots, outer husks removed, or 1 tin bamboo shoots, drained
• 1 lime, juice only

For the chicken

• 2 organic, free-range chicken breasts, boneless, skin removed, sliced into 1x3cm strips
• 1 tbsp Chinese five-spice powder
• 1 tbsp cornflour
• Sea salt and ground white pepper

For the spicy smoky bacon

• 2 tbsp groundnut oil
• 8 smoked bacon rashers, sliced into quarters
• ½–1 tsp shichimi pepper

For the stir fry

• 2 tbsp groundnut oil
• 5cm piece fresh root ginger, peeled and finely chopped
• 1 red chilli, seeds removed, sliced into thin shreds
• 1–2 tbsp Shaoxing rice wine or dry sherry
• ½ red onion, sliced
• ½ red pepper, sliced
• 50g red cabbage, sliced
• 50g green cabbage, sliced
• 100g beansprouts
• 2 tbsp low sodium light soy sauce
• 1 tbsp oyster sauce
• Dash toasted sesame oil
• Dash chilli oil
• 1 tbsp cornflour (optional)
• 2 spring onions, sliced into rounds, to serve

Method

1. Prepare the bamboo shoots

1. If using fresh bamboo shoots, slice off the stalk to reveal the inner white shoot. Rinse and soak in half the lime juice and water for 30 minutes. Remove.
2. Place in a large saucepan, cover with 1.5 litres water, bring to the boil, and cook for 20 minutes until yellow. Remove, slice, and taste. If bitter, soak in 1 litre water with more lime juice for 30 minutes. Slice into julienne strips.

2. Marinate the chicken

3. Place chicken strips in a bowl, season with sea salt and white pepper, sprinkle over five-spice powder, and toss to coat. Set aside.

3. Cook the spicy smoky bacon

4. Heat a wok over high heat. Add 2 tbsp groundnut oil, then bacon. Fry until crispy. Remove and sprinkle with shichimi pepper.

4. Stir fry the chicken and vegetables

5. Just before cooking, toss chicken with 1 tbsp cornflour.
6. Heat 1 tbsp groundnut oil in the wok. Add chicken strips, leave to settle for a few seconds, then stir-fry for 4 minutes.
7. Push chicken to one side, add remaining oil, ginger, and chilli. Toss well. Before chicken is fully cooked, add Shaoxing rice wine or sherry.
8. Add bamboo shoots, red onion, red pepper, red and green cabbage, and beansprouts. Stir-fry 1–2 minutes, stirring another minute.
9. Season with soy sauce, oyster sauce, sesame oil, and chilli oil. Toss to coat. For a glossy finish, mix cornflour with 1 tbsp water and add to the wok, tossing well.

5. Finish and serve

10. Garnish with spring onions and top with crispy bacon. Serve immediately.

Enjoy this five spice chicken, bacon and bamboo shoot stir fry with steamed rice or noodles for a hearty, flavour-packed meal.

Suggested Wine Pairing

This stir fry pairs best with aromatic, medium-bodied white wines that can handle the spice and smokiness. Here are three top picks under £12.50:

• Majestic: The Ned Pinot Gris – Juicy and fresh, it stands up to bacon and five spice.
• Tesco: Finest Gewürztraminer – Fragrant and gently sweet, perfect with the chilli and ginger.
• Sainsbury’s: Taste the Difference Viognier – Floral and rounded, complements the sauce and vegetables.

What can you serve with this

1. Steamed jasmine rice – A classic, mild base for soaking up the sauce.
2. Egg fried rice – Adds extra texture and richness to your meal.
3. Chinese greens with garlic – For a fresh, vibrant side.

FAQs for Five Spice Chicken, Bacon and Bamboo Shoot Stir Fry

• Can I use tinned bamboo shoots? Yes, simply drain and slice before adding to the stir fry.
• Is this recipe gluten-free? Use gluten-free soy and oyster sauce for a gluten-free version.
• Can I make this dish ahead? It’s best fresh, but leftovers keep in the fridge for up to 2 days.
• What’s the best substitute for Shaoxing rice wine? Dry sherry or a splash of apple juice can be used.
• Can I use turkey bacon instead of pork? Yes, turkey bacon works well if you prefer a lighter option.
• How do I keep the chicken tender? Don’t overcook and coat with cornflour just before stir frying.
• Can I add more vegetables? Absolutely—try carrots, mushrooms, or snap peas for extra crunch.
• Is this dish spicy? It has a gentle heat from the chilli and shichimi pepper, but you can adjust to taste.

Nutri-score Health Check

This five spice chicken, bacon and bamboo shoot stir fry scores a B on the Nutri-Scale.

Positive Factors: High in lean protein from chicken, packed with fibre-rich vegetables and beansprouts, and uses minimal oil.

Negative Factors: Contains bacon and some sauces, so enjoy as part of a balanced diet.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.