Yu-Xiang Rou-Si (Sichuan Shredded Chicken Stir-Fry, 鱼香肉丝)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Sichuan shredded chicken stir-fry with carrots, bamboo shoots, and peppers in a sweet and sour garlic sauce. Quick to prepare and aromatic with traditional Sichuan flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 skinless chicken breast
- 2 teaspoons light soy sauce
- 2 teaspoons Shaoxing Wine
- 1 teaspoon cornstarch
- 2 tablespoons all-purpose chili garlic sauce
- 2 tablespoons black vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 and 1/2 tablespoons vegetable oil
- 1/2 teaspoon ginger (, minced)
- 2 (100 grams / 1 cup) bell pepper (, shredded)
- 1/2 (100 grams / 1 cup) carrot (, shredded)
- 1/2 (100 grams / 1 cup) bamboo shoots (, shredded)
- Steamed white rice to serve with
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 2048mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1226mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2048MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.