Roasted Chicken with Bamboo Shoot
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted chicken with bamboo shoot recipe is one of my go to weeknight dinners because it comes together in under an hour with minimal fuss. The chicken thighs stay incredibly juicy while roasting, and the fresh bamboo shoots add a wonderful crisp texture that you just don't get from canned versions. Beyond being delicious, bamboo shoots are packed with fiber and antioxidants, making this dish as nourishing as it is satisfying. The beauty of this meal is that most of the ingredients are probably already in your pantry, so you're looking at an affordable dinner that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 8chicken thighs(bone-in, skin-on, patted dry)
- 1½ poundsfresh bamboo shoots(peeled and cut into 2-inch pieces)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 5garlic cloves(minced)
- 2 tablespoonsoyster sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 2 tablespoonssesame oil
- 2 tablespoonsvegetable oil
- 118 mlchicken broth
- 3scallions(chopped, for garnish)
- 1 tablespoonwhite sesame seeds(for garnish)
- 1 teaspoonsalt and black pepper(to taste)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Season chicken thighs generously with salt and pepper on both sides.
Tip: Patting the chicken dry ensures crispy skin when roasted.
- 2
Heat vegetable oil in a large oven-safe skillet over medium-high heat. Working in batches, sear chicken thighs skin-side down for 4-5 minutes until golden, then flip and sear for another 2 minutes. Remove and set aside.
Tip: Don't overcrowd the pan to achieve proper browning.
- 3
In the same skillet, sauté minced ginger and garlic for 1 minute until fragrant, stirring constantly to prevent burning.
- 4
Add bamboo shoot pieces to the skillet and stir-fry for 3 minutes, allowing them to develop light color.
Tip: Fresh bamboo shoots benefit from quick cooking to maintain their tender texture.
- 5
Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and chicken broth in a small bowl. Pour this glaze over the bamboo shoots.
Tip: Preparing the sauce mixture beforehand prevents the aromatics from overcooking.
- 6
Return the seared chicken thighs to the skillet, nestling them among the bamboo shoots with the skin-side up. Bring the liquid to a gentle simmer.
- 7
Transfer the skillet to the preheated oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is deeply golden.
Tip: Use a meat thermometer inserted into the thickest part of the thigh without touching bone for accuracy.
- 8
Remove from oven and let rest for 5 minutes. Garnish with chopped scallions and sesame seeds before serving.
Tip: Resting allows the juices to redistribute, keeping the chicken moist.
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