| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Super2 | 2 | Servings |
INGREDIENTS
| 2 | T | Cooking oil |
| 2 | Garlic cloves, chopped | |
| 2 | Fresh ginger | |
| 1/2 | Red capsicum | |
| 3 | Shallots, chopped | |
| 1 | Chicken breast, sliced | |
| 1 | t | Trident Soy Sauce |
| 1 | Trident Coconut Cream 400 ml | |
| 20 | g | Trident Sliced Bamboo Shoots |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 557
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 0mg
Sodium: 71.9mg
Potassium: 2000.1mg
Carbohydrates: 101g
Fiber: 19.1g
Sugar: 46.8g
Protein: 15.1g