Thai Chicken
Recipe from Family Circle

Red peppers, peas, and chicken seasoned with ginger and garlic make a colorful Asian main-dish recipe that can be prepared in 30 minutes or less.


Thai Chicken

by 1  person

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 24 mins
Related Categories: Boneless Chicken Breasts, Boneless Chicken Breasts, Chicken Breasts, Easy and Quick Dinners, Garlic, Peppers, Quick and Easy Dinners, Thai Chicken Dishes
 
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Ingredients
  • 2  tablespoons
    peanut oil
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  • 1  piece
    ginger root (about 1 inch), finely chopped
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  • 3  cloves
    garlic, peeled and chopped
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  • 1 
    sweet red pepper, cored, seeded and sliced thin
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  • 1  pound
    boneless, skinless chicken breasts, cut into 1-inch pieces
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  • 1  can (8 ounces)
    silvered bamboo shoots
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  • 1/2  cup
    coconut milk
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  • 1- 1/2  tablespoons
    Thai fish sauce
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  • 1  teaspoon
    Asian chili paste
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  • 1/2  teaspoon
    sugar
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  • 1- 1/2  cups
    frozen peas, thawed
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  • 3  cups
    steamed white rice
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Directions
1.
In a large nonstick skillet, heat oil over medium-high heat. Add the ginger and garlic and cook for 30 seconds to 1 minute. Add red pepper and cook 1 minute, stirring a few times. Add chicken and stir-fry for about 4 minutes or until cooked through.
2.
Add bamboo shoots, coconut milk, fish sauce, chili paste, sugar and peas. Stir to combine. Simmer for 3 minutes or until internal temperature of chicken reaches 160 degrees on an instant- read thermometer.
3.
Serve over steamed rice.
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