Chicken with bamboo shoots and vegetables

Ingredients

• 500 g chicken breast
• 2 tablespoons olive oil
• 3 spring onions (45 g)
• 1 green bell pepper (150 g)
• 1 zucchini (100 g)
• 1 tomato (150 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 125 ml water
• 140 g drained bamboo shoots
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon dried oregano
• 10 g fresh herbs
• chopped

Preparation

1. Cut the chicken breast into pieces about 2 cm across. Slice the spring onions into rounds and cut the pepper into pieces. Peel the tomato and dice it, then cut the zucchini into cubes. Drain the bamboo shoots. 2. Heat 2 tablespoons of olive oil in a deep frying pan or a wok. Add the chicken and cook for 7 minutes, stirring until browned on all sides. 3. Add the spring onions, pepper, zucchini and tomato to the pan. Cook for 5 minutes, until they start to soften. 4. Pour in 125 ml of water, add 1 teaspoon of salt and 1/2 teaspoon of pepper, and cook everything for 10 minutes, until the zucchini is tender. 5. Add the bamboo shoots, Worcestershire sauce, dark soy sauce and oregano. Cook for another 6 minutes, until the bamboo shoots are heated through and the sauce has thickened slightly. 6. Sprinkle with the chopped herbs and serve hot.