Thai Chicken

This recipe comes to me via Caryn, whom I met in MAPP class. It was the first thing that actually tasted good to me when I was in the throes of pregnancy yuckiness. Caryn’s recipe, as she gave it to me, follows and then there are some comments from me.

Also, this is my first recipe post and there are no pictures at this point.   I will take and post pics next time I make this recipe.

Thai Chicken – serves 4

  • 2 tbsp peanut oil (Caryn uses canola)
  • 1 one-inch piece of peeled, chopped fresh ginger
  • 3 cloves garlic, peeled and chopped
  • 1 sweet red pepper, cored and sliced thin
  • 1 pound boneless chicken breast, cut into one-inch pieces
  • 1 eight ounce can of bamboo shoots
  • 1/2 cup coconut milk (Caryn uses lite)
  • 1 1/2 tbsp Thai fish sauce
  • 1 tsp Asian chili paste
  • 1/2 tsp sugar
  • 1 1/2 cups frozen peas, thawed
  • 3 cup steamed rice
  1. In a large skillet, heat oil over medium- high  heat.  Add ginger and garlic; cook for 30 seconds.  Add red pepper and cook for one minute.  Add chicken and stir fry until cooked (about 4 minutes.)
  2. Add drained bamboo shoots, coconut milk, fish sauce, chili paste, sugar and peas.  Stir and simmer for about 3 minutes.
  3. Serve over rice.

In step one, it always takes longer than four minutes to cook the chicken.  Also, sometimes I just dump in all the ingredients in this step at once and it doesn’t seem to effect the final product.  Finally, I use whatever non-olive oil I have hanging around.

Frozen peas or frozen pea pods are fine– it just depends on your preference. 

To use up the coconut milk, I cook the rice in it.  Measure the 1/2 cup off of the can and use the remainder in place of some of your water for cooking the rice.

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