Thai Chili Chicken

Thai Chili Chicken 

Many people love Thai food because every bite is bursting with flavours. The four pillars of Thai flavours: salty, sweet, sour, and spicy are dancing in the mouth as we sink our teeth into scrumptious Thai dishes. There is no exception with this Thai chilli chicken recipe. I love that the mint leaves impart the iconic minty aroma and nuance to the chicken dish, while the coconut cream lends a rich note to the dish..

Ingredients:

2 tablespoons oil

1 teaspoon garlic, minced

6 oz chicken breast, cut into strips

1 cup bamboo shoots, sliced into thin pieces

1 red chili, sliced into thin strips

1 cup fresh mint leaves

Squirts of lime juice

Sauce:

2 tablespoons fish sauce

1 teaspoon sugar or to taste

2 teaspoons chili sauce (I used Rooster brand chili garlic sauce)

4 tablespoons thick coconut milk or coconut cream

Method:

1.Mix the Sauce ingredients in a small bowl and set aside.

2.Heat up a wok with cooking oil and add garlic until aromatic.

3.Add in the chicken and stir-fry for a couple of minutes, add the bamboo shoots, chili, and mint leaves and stir fry until the chicken is cooked.

4.Add the Sauce and stir evenly. Add a few squirts of lime juice, dish out and serve with steamed rice.