| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
Super2 |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 2 |
|
Garlic cloves; chopped |
| 2 |
sl |
Fresh ginger |
| 1/2 |
|
Red capsicum |
| 3 |
|
Shallots; chopped |
| 1 |
lg |
Chicken breast; sliced |
| 1 |
ts |
Trident Soy Sauce |
| 1 |
cn |
Trident Coconut Cream 400 ml |
| 20 |
g |
Trident Sliced Bamboo Shoots |
| 2 |
tb |
Trident Sweet Chilli Sauce with Ginger |
INSTRUCTIONS
Heat oil in wok, add garlic, ginger, capsicum and shallots and cook for 2
minutes. Add chicken and soy sauce and cook until chicken browns. Reduce
heat and add the coconut cream and bamboo shoots. Steam for 2 minutes
stirring occasionally.
Add sweet chilli sauce with ginger and stir again for 1 minute. Remove from
heat and serve with steamed rice.
NOTES : Ready in 15 to 20 minutes. Serves 2.
Recipe by: Super Food Ideas (Aussie Magazine)
Converted by MM_Buster v2.0l.
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