Chicken Stir-Fry with Water Chestnuts and Bamboo Shoots

There are endless ways to stir-fry food, but if a meat ingredient is present, I always cook that first, in order to be sure it is properly cooked through. So for this stir-fry I cooked the chicken breast pieces in preheated sunflower oil at a high heat, along with cashew nuts, sliced garlic, and chopped red chillies, until both the chicken and the cashew nuts were slightly browned. 

I added a teaspoonful of Nam Pla fish sauce (Squid brand), and stirred the contents of the wok for a further minute. 

Then the vegetable ingredients were added: bean sprouts, cabbage, shredded carrot, chopped water chestnuts, bamboo shoots, onion, and mixed peppers. Often I put together the vegetable selection myself, but if I want bean sprouts in the mix, I often buy a stir-fry pack from the supermarket, since bean sprouts don't keep, and a much of a large bag would go to waste, unless I'm entertaining guests. 

Stir-fried until the vegetables were cooked - 3 minutes at Chinese kitchen high heat levels, and much longer (up to 7 minutes) at medium heat. Served with dark soy sauce. 

Adding the vegetable ingredients to the chicken pieces

Chicken Stir-Fry with Water Chestnuts and Bamboo Shoots