1-Getting started with this spicy chicken stir fry bowl: First, mix the chicken with 2 tablespoons of water in a bowl, massaging it in until it’s absorbed, then add the remaining marinade ingredients and set it aside for a bit. This step ensures the meat stays juicy and flavorful.

2-Next: heat a wok until it’s almost smoking and add 1 tablespoon of oil. Spread the chicken in a single layer and sear it for 20 seconds on each side, then remove it back to the bowl. Now, add another tablespoon of oil along with the ginger, letting it caramelize for 10 seconds before stirring in the garlic and scallions for 15 seconds.

3-Add the seared chicken along with its juices and the bamboo shoots to the wok. Turn the heat to high, pour in the Shaoxing wine around the edges, and quickly mix in the Sacha sauce, soy sauce, sugar, and chili oil. Stir everything together and let the sauce thicken naturally from the cornstarch in the marinade it only takes a moment.

4-If the sauce seems too thick, stir in the chicken stock. For extra sauce, add the optional auxiliary ingredients and stir-fry for 20 more seconds. Serve it hot over rice, and you’re done! The whole process takes just 15 minutes to prep and 5 minutes to cook, totaling 20 minutes.